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Chocolate Liqueur Cuppuccino in the Park

A home-style Chocolate Liqueur Cuppuccino in the Park made with Heavy Cream, Vanilla Extract, Confectioner S Sugar, Chocolate Liqueur, and Egg Yolks. Serves 8. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 qt
• 1 tsp
• 2 tbsp
• 1/3 cup
• 3
• 3/4 cup
• 1/2 cup
• 1 lb
• 1/3 cup
• 2 tbsp
• 2 tsp

Method (preview)

1. 1

   Until stiff; refrigerate. Beat the egg yolks until pale yellow; set

2. 2

   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

5. 5

   While beating, and beat until cool; set aside. In a double boiler, melt

6. 6

   The chocolate; cool slightly. Quickly fold half of the whipped cream

7. 7

   Mixture into the chocolate and add it to the egg yolk mixture with 1/3

8. 8

   Cup Godiva Liqueur, espresso granules, 1 teaspoon cinnamon, and the Remaining whipped cream mixture; beat until smooth. Fill eight 8-ounce

9. 9

   Wine or other stemmed glasses with the mousse, cover and refrigerate for At least 2 hours. To serve, garnish with whipped cream, shaved

10. 10

    Chocolate, and the remaining cinnamon.