Chocolate Velvet Mousse - Sugar Free

• 3 ounces unsweetened chocolate
• 1 cup low-fat milk
• 14 cup egg substitute
• 12 cup Splenda sugar substitute
• 1 teaspoon cornstarch
• 2 tablespoons Grand Marnier (or Curacao, Triple Sec, or brandy, I used raspberry)
• 12 cup heavy cream
• 3 cups sliced berries

1. 1 Place chocolate and milk in a medium saucepan.
2. Heat over medium heat until chocolate melts.
3. Set aside.
4. 2 Stir together egg substitue, Splenda, cornstarch and liquor in small mixing bowl.
5. Add to choccolate mixture.
6. Cook over medium heat, stirring constantly until mix begins to thicken (about 3 - 4 mins.).
7. Pour into medium bowl.
8. 3 Refrigerate 2 - 3 hours.
9. Top with whipped cream and berries to serve.
10. 4 Before refrigerating, mix may be blended in food processor or blender for 10 - 20 seconds to whip to creamier texture.

chocolate, lowfat milk, egg substitute, splenda sugar substitute, cornstarch, grand marnier, heavy cream, berries

Taken from www.food.com/recipe/chocolate-velvet-mousse-sugar-free-411775 (may not work)