| 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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