Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 quart | Heavy cream |
| 1 teaspoon | Vanilla extract |
| 2 tablespoons | Confectioner's sugar |
| ⅓ cup | Godiva Liqueur |
| 3 larges | 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 |
| \N \N | Whipped cream |
| \N \N | Shaved chocolate |
For the whipped cream, combine the heavy cream, vanilla extract, confectioner's sugar, and ⅓ cup Godiva Liqueur in a mixer and whip until stiff; refrigerate. Beat the egg yolks until pale yellow; 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 while beating, and beat until cool; set aside. In a double boiler, melt the chocolate; cool slightly. Quickly fold half of the whipped cream mixture into the chocolate and add it to the egg yolk mixture with ⅓ cup Godiva Liqueur, espresso granules, 1 teaspoon cinnamon, and the remaining whipped cream mixture; beat until smooth. Fill eight 8-ounce 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.
Recipe By : Dan Budd, Park Avenue Cafe, New York Posted to EAT-L Digest 14 October 96 Date: Mon, 14 Oct 1996 22:20:47 -0700 From: Matt Crapo <olymatt@...>