French Silk Dessert

• 12 cup no-calorie heat stable sugar substitute (Splenda)
• 14 cup butter (softened)
• 2 ounces unsweetened chocolate, melted and cooled
• 12 teaspoon vanilla
• 14 cup refrigerated or frozen fat-free liquid egg product (thawed)
• 12 cup whipping cream
• 1 tablespoon chopped toasted walnuts

1. In a medium mixing bowl beat sugar substitute and butter with an electric mixer on medium speed about 4 minutes, or until fluffy.
2. Stir in chocolate and vanilla.
3. Gradually add egg product, beating on high speed and scraping sides of the bowl frequently until light and fluffy.
4. In a chilled small mixing bowl beat whipping cream with an electric mixer on medium speed just until soft peaks form.
5. Fold into chocolate mixture.
6. Spoon into 6 dessert dishes.
7. Cover and chill for 2 to 24 hours.
8. Sprinkle with walnuts before serving.

sugar, butter, chocolate, vanilla, liquid egg, whipping cream, walnuts

Taken from www.food.com/recipe/french-silk-dessert-102086 (may not work)