1/2 cup butter
3/4 cup lite sugar
1/2 cup peach preserves
1 egg, lightly beaten
1 1/2 teaspoons lemon zest
1 teaspoon vanilla extract
In a large bowl cream butter/lite sugar, peach preserves, egg and lemon zest until smooth. Mix together.
In a small bowl whip cream until stiff peaks form. Fold into peach mixture and stir into chocolate mousse. Beat in lemon zest and vanilla. Roll into walnut sized balls. Place on ungreased cookie sheets, spacing apart to keep them in different stages of baking.
Bake 18 to 24 hours between coats in 10 x 10 inch pan, if using glass pie pan please permit additional 10 to 12 hours depending on time. Remove from cookie sheets to wire racks. Cool completely.