- 1 Cup Whipping Cream
- ½ Cup Powdered Sugar
- 5 Egg Yolks
- 5 Tbs. Dark Crème de Cacao
- 3 Tbs. Godiva Chocolate Liqueur
In a small bowl combine the whipping cream and powdered sugar and whip until thick. Refrigerate bowl.
In a second small metal bowl combine: yolks, Crème de Cacao and Godiva Choc Liqueur. Whip over low heat continuously stirring until thick.
Remove from heat and continue to whip for an additional 2 minutes to keep carry over heat from over cooking eggs. Let mixture stand 10 minutes until cooled to room temperature.
Fold yolk mixture into whipped cream and serve over fruit in a wine glass.