• 3 egg yolks, lightly beaten
• 2 cups whipping cream, divided
• 16 one-ounce squares semi-sweet chocolate
• 1/2 cup light corn syrup
• 1/2 cup butter
• 1/4 cup powdered sugar
• 1/4 to 1/2 tsp ground cinnamon
• 1 tsp pure vanilla extract (Mexican is best)
• Sweetened whipped cream

In a large saucepan, combine egg yolks and 1/2 cup whipping cream; set aside.

Combine chocolate, corn syrup and butter in a large microwave-safe bowl and nuke until chocolate melts, stirring occasionally. Gradually stir into the egg mixture in saucepan.

Cook over medium heat stirring constantly 3 to 5 minutes or until mixture reaches 160 degrees. Cool.

Beat remaining 1-1/2 cups whipping cream until foamy; gradually add powdered sugar and cinnamon, beating until soft peaks form. Stir in vanilla. Stir 1 cup whipped cream into chocolate mixture. Fold remaining whipped cream mixture into chocolate mixture and pour into individual serving dishes or large wine glasses. Cover and refrigerate 8 hours. Serve with a dollop of whipped cream.

Serves 10 to 12.