Making mousse..do I need to adjust receipe?
I was going to use an epicurious classic mousse receipe..it called for bittersweet chocolate and 3 tabl. sugar. I am using Guittard chocolate 61% cacao, listed as semi sweet. Do I need to cut back on sugar, or leave it alone.
Also I found another mousse reciepe in Saveur calling for bittersweet chocolate and 1/2 cup sugar..again..if I decide to make this receipe instead..do I need to cup back o sugar or does it matter? Thanks!