I stumbled upon this gorgeous-looking chocolate mousse cake, which uses 100% cacao (solid, not powder) plus a little over the same weight in sugar. I have semisweet chocolate that I was hoping to use, but I'm not sure how much sugar to add. Any suggestions? Thanks so much! Here is the recipe: http://www.channel4.com...
You know to soak them in water, but how about marinating them in this, too?
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