Godiva "Cup"puccino in the Park

Name: Godiva "Cup"puccino in the Park
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 serving(s)
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

Submitted by paulamatt

"Dan Budd, Park Avenue Cafe, New York"

Download

Ready In:: 30mins
Ingredients:: 13
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

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.

Questions & Replies

Got a question? Share it with the community!

Reviews

I've tried many different chocolate mousse recipes, this one is the most decident. It's dense while remaining fluffy. It's think and not too sweet. It's the best!

Jezebella Rains

RECIPE SUBMITTED BY

paulamatt

United States

I am the wife of a submariner!! My husband just finished serving on a Trident Nuclear Submarine for the past five years! We are just starting a 3 year shore duty tour and loving it. We are so happy to be a family we have four kids under the age of 8. They are the whole entire world to me! My all time favorite cookbook would have to be the Cake mix doctor. I love to bake.

View Full Profile