180 g of bittersweet chocolate, cut into pieces
One-third cup of water
One-half cup of sugar
2 large egg yolks, separated
1 tablespoon of vanilla extract
2 cups of heavy cream
Lime zest wheels (see below for recipe)
180 g of bittersweet chocolate, cut into pieces
One-third cup of water
One-half cup of sugar
2 large egg yolks, separated
1 tablespoon of vanilla extract
2 cups of heavy cream
Lime zest wheels (see below for recipe)
Melt the chocolate in a small saucepan over low heat, stirring constantly, until smooth
Add one-quarter cup of sugar and stir until dissolved
In a separate bowl, beat the egg yolks slightly
Add them to the chocolate mixture, beating well
Add vanilla extract and let cool
Beat the egg whites until stiff peaks form
Fold in the heavy cream until stiff peaks form again
Fold the chocolate mixture into the whipped cream until combined
Pour the mousse into a mold or bowl, cover it, and refrigerate for at least 6 hours or until firm
When serving, carefully remove the mousse from the mold and garnish with lime zest wheels
Serve chilled.
