Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 qt Heavy Cream
1 ts Vanilla Extract
2 tb Confectioner's Sugar
1/3 c Godiva Liqueur
3 lg Egg Yolks; Beaten
3/4 c Sugar
1/2 c Water
1 lb Semisweet Chocolate
1/3 c Godiva Liqueur
2 tb Instant Espresso Granules
2 ts Cinnamon; Divided
Whipped Cream
Shaved Chocolate

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 1/2 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

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