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Sunday, May 29, 2005

Chocolate Mousse with Splenda

3 ounces unsweetened chocolate
1 cup low fat milk
1/4 cup egg substitute
1/2 cup SPLENDA® No Calorie Sweetener, Granular
1 teaspoon cornstarch
2 tablespoons Grand Marnier (or Curacao, Triple Sec, or brandy)
1/2 cup heavy cream


  1. Place chocolate and milk in a medium saucepan. Heat over medium heat until chocolate melts. Set aside.
  2. Stir together egg substitute, SPLENDA® Granular, cornstarch and Grand Marnier in a small mixing bowl.
  3. Add to chocolate mixture. Stir constantly.
  4. Cook over medium heat while stirring constantly, until mixture begins to thicken (approx. 3-4 minutes).
  5. 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.
  6. Pour into medium bowl and cover.
  7. 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.


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