Title: Godiva "Cup"Puccino
Categories: Beverages Chocolate
Yield: 8 Servings

1	qt	Heavy Cream
1	ts	Vanilla Extract
2	tb	Confectioner's Sugar
1/3	c	Godiva Liqueur
3		Large 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

For the whipped cream, combine the heavy cream, vanilla extract, confectioner's sugar and Godiva Liqueur in a mixer and whip until stiff; refrigerate. Beat the egg yolks until pale yellow and 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 and beat until cool; set aside.

In a double boiler, melt the chocolate; cool slightly. Quickly fold 1/2 of the reserved whipped cream into the chocolate and add it to the reserved egg yolks with the Godiva Liqueur, espresso granules, 1 tsp. of cinnamon and the remaining whipped cream; beat until smooth. Fill eight 8-oz. 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.

Created by Dan Budd, Pastry Chef; Park Avenue Cafe, New York

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