Turning semi-sweet chocolate into bittersweet for a chocolate cream pie recipe

kshama2001

My chocolate cream pie recipe calls for 8 oz bittersweet chocolate. I just have semi-sweet. While this page says they can be used interchangeably, I want to boost the chocolate flavor and was thinking of adding a tablespoon of unsweetened baking cocoa. I also have unsweetened chocolate and could sub an ounce of that for an ounce of the semi-sweet. Thoughts?

Here's the recipe, which you won't be able to see unless you have a subscription, but I have included the ingredients:

http://www.cookscountry.com/recipes/4646-french-silk-chocolate-pie

1 cup heavy cream, chilled
3 large eggs
3/4 cup sugar
2 tablespoons water
8 ounces bittersweet chocolate, melted and cooled
1 tablespoon vanilla extract
8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and softened
1 (9-inch) pie shell, baked and cooled

TIA

Francl27

I'd just cut the sugar a bit (half a cup instead of 3/4).

No experience though!

Chef_Barbell

The cacao difference between bittersweet and semi-sweet is marginal. If you want that strong cacao flavor, maybe sub 1/4th of the semi-sweet with unsweetened.

kshama2001

Francl27 wrote: »

I'd just cut the sugar a bit (half a cup instead of 3/4).

No experience though!

Hmm, I can almost always cut sugar in recipes anyway. Will do this regardless.

Chef_Barbell wrote: »

The cacao difference between bittersweet and semi-sweet is marginal. If you want that strong cacao flavor, maybe sub 1/4th of the semi-sweet with unsweetened.

Thanks!