| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Godiva |
8 |
Servings |
INGREDIENTS
| 1 |
qt |
Heavy cream |
| 1 |
t |
Vanilla extract |
| 2 |
T |
Confectioner's sugar |
| 1/3 |
c |
Godiva Liqueur |
| 3 |
|
Egg yolks, beaten |
| 3/4 |
c |
Sugar |
| 1/2 |
c |
Water |
| 1 |
lb |
Semisweet chocolate |
| 1/3 |
c |
Godiva Liqueur |
| 2 |
T |
Instant espresso granules |
| 2 |
t |
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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