Question on Alterations for a Chocolate Mousse

[SHA]

If I have a recipe for a bittersweet chocolate mousse that uses 4 oz of sugar and I want to use semisweet chocolate instead, how much should I reduce the sugar by ?

 

[retired baker]

with semi sweet....eliminate the sugar altogether.

My basic recipe is 8 oz semi sweet ( i like callebaut), 4 room temp eggs and 1 pint heavy cream.