This luxurious dessert is a sophisticated twist on the classic cappuccino, transformed into a set mousse that balances intense chocolate flavor with bright espresso notes. The base is enriched with Godiva liqueur, creating a smooth, velvety texture that melts in your mouth. Lightened with whipped cream and stabilized with a cooked egg yolk syrup, it offers a delicate yet indulgent bite. Perfect for romantic dinners, holiday gatherings, or as a special treat after a hearty meal, this recipe brings the ambiance of a high-end café to your home table. Serve chilled for the best texture and flavor integration.
Godiva “Cup”Puccino
Description
This luxurious dessert is a sophisticated twist on the classic cappuccino, transformed into a set mousse that balances intense chocolate flavor with bright espresso notes. The base is enriched with Godiva liqueur, creating a smooth, velvety texture that melts in your mouth. Lightened with whipped cream and stabilized with a cooked egg yolk syrup, it offers a delicate yet indulgent bite. Perfect for romantic dinners, holiday gatherings, or as a special treat after a hearty meal, this recipe brings the ambiance of a high-end café to your home table. Serve chilled for the best texture and flavor integration.Ingredients
Directions
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In a chilled bowl, combine heavy cream, vanilla extract, confectioner's sugar, and 1/3 cup Godiva liqueur.
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Whip the cream mixture until stiff peaks form.
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Reserve half of the whipped cream and refrigerate the rest.
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In a separate bowl, beat the egg yolks until pale yellow.
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In a small saucepan, combine sugar and water.
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Cook the sugar mixture over medium heat, stirring until dissolved, until it reaches 248ðF (120ðC) (firm ball stage).
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Slowly pour the hot syrup in a thin stream into the beaten egg yolks while whisking constantly.
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Continue beating the egg mixture until it cools to room temperature.
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Melt the semisweet chocolate in a double boiler or microwave, stirring until smooth.
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Allow the melted chocolate to cool slightly for a few minutes.
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Fold the reserved half of the whipped cream into the melted chocolate.
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Add the chocolate-cream mixture to the cooled egg yolk syrup.
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Stir in the remaining 1/3 cup Godiva liqueur, instant espresso granules, and 1 teaspoon of cinnamon.
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Gently fold in the remaining whipped cream until the mixture is smooth and uniform.
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Divide the mousse among eight 8-oz stemmed glasses or wine glasses.
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Cover the glasses and refrigerate for at least 2 hours to set.
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Just before serving, garnish each glass with a dollop of extra whipped cream, shaved chocolate, and a dusting of the remaining cinnamon.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1970.2kcal
- % Daily Value *
- Total Fat 140.4g216%
- Saturated Fat 78.8g394%
- Cholesterol 1074.0mg358%
- Sodium 92.7mg4%
- Total Carbohydrate 134.4g45%
- Dietary Fiber 13.8g56%
- Sugars 117.5g
- Protein 22.8g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Recipe created by Dan Budd, Pastry Chef; Park Avenue Cafe, New York.
For best results, ensure the heavy cream is very cold before whipping to achieve stiff peaks.
When adding the hot syrup to the egg yolks, pour slowly and whisk continuously to cook the eggs gently without scrambling them.
If you do not have a candy thermometer, watch for the syrup to form a firm ball when dropped into cold water.
This mousse can be made up to 24 hours in advance. Keep refrigerated until ready to serve.
For a non-alcoholic version, omit the Godiva liqueur and add an extra tablespoon of vanilla extract or a splash of coffee extract for depth.
