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  • Stacey Pecora

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  • Andrea Armas

    This recipe, from August 1963, was described as a "company dessert." With 1 cup sugar as well as semisweet chocolate, it was far too sweet for today's tastes. This version swaps in bittersweet chocolate, uses less than 1/3 cup sugar, and adds a dash of coffee. And it's still great for company! Recipe: Double Chocolate Mocha Mousse -

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