| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts, Godiva | 8 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. 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@IX.NETCOM.COM>
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