Godiva "Cup"puccino in the Park

Total Time
30mins
Prep 10 mins
Cook 20 mins

Dan Budd, Park Avenue Cafe, New York

Ingredients Nutrition

Directions

  1. 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.
  2. Beat the egg yolks until pale yellow; set aside.
  3. For the syrup, combine the sugar and water in a small pot and cook to 248 degrees.
  4. Pour the hot syrup steadily into the egg yolks while beating, and beat until cool; set aside.
  5. In a double boiler, melt the chocolate; cool slightly.
  6. 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.
  7. Fill eight 8-ounce wine or other stemmed glasses with the mousse, cover and refrigerate for at least 2 hours.
  8. To serve, garnish with whipped cream, shaved chocolate, and the remaining cinnamon.
Most Helpful

I've tried many different chocolate mousse recipes, this one is the most decident. It's dense while remaining fluffy. It's think and not too sweet. It's the best!

Jezebella Rains January 13, 2007