Godiva“Cup”puccino in the Park

Godiva "Cup"puccino in the Park

Recipe By : Dan Budd, Park Avenue Cafe, New York

8 Preparation Time :

Categories : Desserts Godiva

Amount Measure Ingredient -- Preparation Method -- -- --

1 quart heavy cream

1 teaspoon vanilla extract

2 tablespoons confectioner's sugar

3 large egg yolks -- beaten

3/4 cup sugar

1/2 cup water

1 pound semisweet chocolate

1/3 cup Godiva Liqueur

2 tablespoons instant espresso granules

2 teaspoons cinnamon -- divided

whipped cream

shaved chocolate

For the whipped cream, combine the heavy cream, vanilla extract,

confectioner's sugar, and 1/3 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 1/3

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. - - - - - - - - - - - - - - - - - -