Because bittersweet chocolate is high in pure chocolate (at least 35 percent cocoa solids), it's best used when a deep chocolate flavor is called for. It's also a great eating chocolate. Semisweet chocolate, which has more sugar and fewer cocoa solids than bittersweet, can often be substituted in recipes without significantly affecting the flavor or texture.
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Many of the fine-quality bittersweet chocolates sold at supermarkets typically contain 50 to 60 percent cocoa solids. If you choose chocolate with a higher percentage, your mousse may be slightly denser.
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Vanilla Bean Cheesecake (Cheesecake Factory copycat) Recipe via Cooking Classy - this is the BEST CHEESECAKE EVER!! Buttery graham crust, decadent vanilla bean cheesecake, sweet white chocolate mousse and fluffy whipped cream topping.