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1
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.
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2
Beat the egg yolks until pale yellow; set aside.
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3
For the syrup, combine the sugar and water in a small pot and cook to 248 degrees.
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4
Pour the hot syrup steadily into the egg yolks while beating, and beat until cool; set aside.
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5
In a double boiler, melt the chocolate; cool slightly.
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6
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.
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7
Fill eight 8-ounce wine or other stemmed glasses with the mousse, cover and refrigerate for at least 2 hours.
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8
To serve, garnish with whipped cream, shaved chocolate, and the remaining cinnamon.
