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 Place chocolate and milk in a medium saucepan.
- Heat over medium heat until chocolate melts.
- Set aside.
- 2 Stir together egg substitue, Splenda, cornstarch and liquor in small mixing bowl.
- Add to choccolate mixture.
- Cook over medium heat, stirring constantly until mix begins to thicken (about 3 - 4 mins.).
- Pour into medium bowl.
- 3 Refrigerate 2 - 3 hours.
- Top with whipped cream and berries to serve.
- 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)