Godiva \"cup\"puccino
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Heavy Cream |
| 1 | teaspoon | Vanilla Extract |
| 2 | tablespoons | Confectioner's Sugar |
| ⅓ | cup | Godiva Liqueur |
| 3 | Large Egg Yolks, Beaten | |
| ¾ | cup | Sugar |
| ½ | cup | Water |
| 1 | pounds | Semisweet Chocolate |
| ⅓ | cup | Godiva Liqueur |
| 2 | tablespoons | Instant Espresso Granules |
| 2 | teaspoons | Cinnamon, Divided |
| Whipped Cream | ||
| Shaved Chocolate | ||
Directions
For the whipped cream, combine the heavy cream, vanilla extract, confectioner's sugar and Godiva Liqueur in a mixer and whip until stiff; refrigerate. Beat the egg yolks until pale yellow and set aside.
For the syrup, combine the sugar and water in a small pot and cook to 248 degrees. Pour the hot syrup steadily into the egg yolks and beat until cool; set aside.
In a double boiler, melt the chocolate; cool slightly. Quickly fold ½ of the reserved whipped cream into the chocolate and add it to the reserved egg yolks with the Godiva Liqueur, espresso granules, 1 tsp. of cinnamon and the remaining whipped cream; beat until smooth.
Fill eight 8-oz. wine or other stemmed glasses with the mousse, cover and refrigerate for at least 2 hours. To serve, garnish with whipped cream, shaved chocolate and the remaining cinnamon.
Created by Dan Budd, Pastry Chef; Park Avenue Cafe, New York Submitted By CHARLENE DEERING On 03-13-95