u/Arkarian4

I’m planning on making a chocolate mousse for the first time. I found this recipe: https://www.kingarthurbaking.com/recipes/rich-chocolate-mousse-recipe

I see that it says 60-66% chocolate is the best. I have a ton of 72% that I’d love to use. If I understand correctly, it might make the mousse too firm? Is there a way to tweak the ratio of ingredients to accommodate the darker chocolate?

Thanks!

Bubbles! I put 1/2 cup of citric acid powder into the dispenser and ran the “clean washer” mode. Nothing else added. This is my second time doing this cleaning. I have very hard water: 20 gpg / 342 ppm.

Does this mean I’ve been using too much detergent in my washes? Or does this bubbling have something to do with the hard water?

Also advice on how much citric acid to add to the rinse compartment on normal loads?