Chocolate Velvet Mousse.

This chilled, layered dessert topped with strawberries is quite impressive. Be sure to allow time to let it set! It’s well worth the wait.

Chocolate Velvet Mousse

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

Place chocolate and milk in a medium saucepan. Heat over medium heat until chocolate melts. Set aside.
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 (approximately 3 to 4 minutes). Remove from heat and pour into the bowl of a blender or food processor. Blend or process briefly (10 to 20 seconds) to make a more creamy texture. Pour into medium bowl and cover.
Refrigerate chocolate mixture approx. 2 to 3 hours or until cool. Whip cream until stiff and fold into chocolate. Refrigerate overnight to set. Will keep refrigerated for 3 days.
To serve, layer strawberries and mousse in 6 all-purpose wine glasses.

Makes 6 servings.
Preparation Time: 25 Minutes
Total Time: 8 Hours 25 Minutes

Recipe and photograph courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.