Since there is no other place to ask questions, I have to ask, why 4T of water when you only mention in the instructions to use 2T? I don't see where the other 2 come in to play.
Red Chile-Spiked Chocolate Mousse
From EatingWell: September/October 2010
The idea of chile with chocolate still surprises most people, but the duo pairs beautifully in many chocolate desserts. In this silky, luxurious mousse the chile adds a light but bright accent.
5 Reviews for Red Chile-Spiked Chocolate Mousse
I made this last night; I omitted the chile powder, used Splenda & egg substitute and we topped it with "light" whipped cream...This mousse was OUTSTANDING!! It was smooth, rich and so chocolate-y, yet very light. It was just wonderful! I highly recommend this recipe! My husband was SO impressed, too!!
This was not as silky smooth as I'd hoped it would be but it was very chocolately and the red chile left a warmth in the tummy. Okay but probably won't make again.
This was really great.
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