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Chocolate Velvet Mousse

Chocolate Velvet Mousse recipe photo from the Diabetic Gourmet Magazine diabetic recipes archive.



  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.

Nutritional Information Per Serving:

Calories: 220
Fat: 17 grams
Saturated Fat: 10 grams
Fiber: 4 grams
Sodium: 50 miligrams
Cholesterol: 30 miligrams
Protein: 5 grams
Carbohydrates: 16 grams
Sugars: 6 grams

Source: Splenda