Godiva "Cup"puccino in the Park

Dan Budd, Park Avenue Cafe, New York

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1  quart heavy cream
• 1  teaspoon vanilla extract
• 2  tablespoons confectioners' sugar
• 1⁄3 cup  Godiva original chocolate liqueur
• 3  large  egg yolks, beaten
• 3⁄4 cup sugar
• 1⁄2 cup water
• 1  lb  semisweet chocolate
• 1⁄3 cup  Godiva original chocolate liqueur
• 2  tablespoons instant espresso powder
• 2  teaspoons cinnamon, divided
•  whipped cream
•  chocolate shavings

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.