Chocolate Velvet Mousse

Ingredients

• 3 ounces unsweetened chocolate
• 1 cup low fat milk
• 1/4 cup egg substitute
• 1/2 cup Splenda No Calorie Sweetener, Granulated
• 1 teaspoon cornstarch
• 2 tablespoons orange liqueur (Grand Marnier, Curacao, Triple Sec, or brandy)*
• 1/2 cup heavy cream
• 3 cups sliced strawberries

Directions

1. Place chocolate and milk in a medium saucepan. Heat over medium heat until chocolate melts. Set aside.
2. Stir together egg substitute, Splenda Granulated Sweetener, cornstarch and Grand Marnier in a small mixing bowl. Add to chocolate mixture. Stir constantly. Cook over medium heat while stirring constantly, until mixture begins to thicken (approx. 3-4 minutes). Remove from heat and pour into the bowl of a blender or food processor. Blend or process briefly (10-20 seconds) to make a more creamy texture. Pour into medium bowl and cover.
3. Refrigerate chocolate mixture approx. 2-3 hours or until cool. Whip cream until stiff and fold into chocolate. Refrigerate overnight to set. Will keep refrigerated for 3 days.
4. To serve, layer strawberries and mousse in 6 all- purpose wine glasses.

Recipe Yield: Yield: 6 Servings``Serving Size: 3/4 cup mousse, 1/2 cup strawberries

Source: Splenda
Recipe and image appear courtesy of Splenda.