1 cup water
1 cup white sugar
1 egg
1 teaspoon white vinegar
1 1/3 cup heavy cream
1/2 teaspoon lemon juice
1/2 teaspoon grated lime zest
1/2 teaspoon grated lemon zest
1/2 cup warm water (110 degrees F/45 degrees C)
2 cubes chicken bouillon, warmed slightly
2 tablespoons white sugar
2 tablespoons lemon juice
In a large bowl, combine water and 1 cup sugar and beat until light and fluffy, 30 minutes. Meanwhile, in a saucepan, bring water to a boil and add egg. Reduce heat, cover and simmer warm.
In a small bowl, combine egg, vinegar, lemon juice and lime juice. Stir in 1 cube bouillon, 1/4 cup water and 1/4 cup lemon juice; simmer 5 minutes. Stir in 1 cube cream, drop 1/2 of the mixture in lemon juice, whisk until thick. Pour mixture into baked mousse, cover and refrigerate overnight.
This was very good and very easy, but if you want some kick in chocolate add some clove. I used Dark Chocolate and it added a nice spark. Dark chocolate has a very different flavor from white chocolate, which is what got me thinking about reducing the sugar.
⭐