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.

 

[Mona]

If you're switching to semisweet chocolate, which is sweeter than bittersweet, you should reduce the sugar in your recipe. For a recipe that originally calls for 4 oz of sugar, try cutting it by about 1 oz (2 tablespoons) to start. Taste the mousse and adjust if necessary to get it just right.

 

[SHA]

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.

Just curious - you don't have to worry about germs/health safety using raw eggs ?

 

[SHA]

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.

Just curious - you don't have to worry about germs/health safety using raw eggs ?

 

[retired baker]

I don't worry.

 

[retired baker]

If you're switching to semisweet chocolate, which is sweeter than bittersweet, you should reduce the sugar in your recipe. For a recipe that originally calls for 4 oz of sugar, try cutting it by about 1 oz (2 tablespoons) to start. Taste the mousse and adjust if necessary to get it just right.

semi sweet choc needs no sugar, as soon as you start to add sugar its detectable.
The French got it right.