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Reviewed Chocolate Mousse

Jan 15, 2013 in Food Network Community Toolbox on

This is an ok recipe. It didn't achieve that smooth-as-silk consistency like other mousses I've made. I used espresso powder and it worked fine. It was tasty, but I won't make this again. Also, if you don't want the risk of salmonella from uncooked eggs, then find another option."

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