Instructions: 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.

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