Yesterday we brought you Sriracha Week's official hot sauce, a sambal-style recipe we've been putting on everything. And today we're introducing Sriracha Week's official dessert, a spicy mousse that offers a slow burn with a still profound chocolate flavor.
This mousse has just a hint of cinnamon, which serves as a nice mediator between the ancho and arbol chiles and the bittersweet chocolate. Plus, there's softly whipped cream to balance everything out. It's exactly what we want after a spicy dinner—something to end the meal sweetly, but still with a touch of heat.
Get the recipe: Spicy Mousse