Godiva "Cup"puccino in the Park

1. 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.

2. 2

   Beat the egg yolks until pale yellow; set aside.

3. 3

   For the syrup, combine the sugar and water in a small pot and cook to 248 degrees.

4. 4

   Pour the hot syrup steadily into the egg yolks while beating, and beat until cool; set aside.

5. 5

   In a double boiler, melt the chocolate; cool slightly.

6. 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.

7. 7

   Fill eight 8-ounce wine or other stemmed glasses with the mousse, cover and refrigerate for at least 2 hours.

8. 8

   To serve, garnish with whipped cream, shaved chocolate, and the remaining cinnamon.

* Per serving · 4 servings · Values may vary.