I have a question about the recipe "Chocolate Mousse with Cointreau and Chocolate Shards" from Merrill Stubbs. Would substituting bittersweet chocolate be detrimental to the texture? I prefer the flavor/reduced sweetness.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Merrill is a co-founder of Food52.
That would be fine!