Coffee Ricotta Mousse
It's me again with askingfor help. I made the Cheats chocolate and ricotta mousse yesterday. The texture wasn't too bad at all but it tasted a bit bitter for maybe one or all of the following. I can't get creme fraiche so used soured cream instead although it was a slightly lesser amount. Nor could I get coffee flavoured chocolate so used ordinary dark chocolate. The same goes for instant coffee so used instant espresso powder. I don't think I should have used the same amount of coffee as in the recipe. I'm not really sure if all three things contributed to the bitterness. I want to make it again so do you think it would work with milk chocolate and less coffee but the soured cream would have to stay? Or can you suggest something else? Sorry this is so long!