Godiva"cup"puccino in the park

 
                      Godiva "Cup"puccino in the Park
 
 Recipe By     : Dan Budd, Park Avenue Cafe, New York
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts                         Godiva
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      quart         heavy cream
    1      teaspoon      vanilla extract
    2      tablespoons   confectioner's sugar
      1/3  cup           Godiva Liqueur
    3      large         egg yolks -- beaten
      3/4  cup           sugar
      1/2  cup           water
    1      pound         semisweet chocolate
      1/3  cup           Godiva Liqueur
    2      tablespoons   instant espresso granules
    2      teaspoons     cinnamon -- divided
                         whipped cream
                         shaved chocolate
 
 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.
 
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