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.
Servings: 8
Time preparation: 10 min.
Time total: 30 min.