Godiva \"cup\"puccino in the park

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@...>

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