Godiva "cup"puccino Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 quart: Heavy Cream,
1 tsp: Vanilla Extract,
2 tbsp: Confectioners Sugar,
1/3 cup: Godiva Liqueur,
3 large: Egg Yolks, Beaten
3/4 cup: Sugar,
1/2 cup: Water,
1 lbs: Semisweet Chocolate,
1/3 cup: Godiva Liqueur,
2 tbsp: Instant Espresso Granules,
2 tsp: Cinnamon, Divided
Whipped Cream,
Shaved Chocolate,
Directions:
For the whipped cream, combine the heavy cream, vanilla extract,
confectioners 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
Source from luhu.jp
confectioners 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
Source from luhu.jp