Chocolate Velvet Mousse - Sugar Free

1. 1

   1 Place chocolate and milk in a medium saucepan.

2. 2

   Heat over medium heat until chocolate melts.

3. 3

   Set aside.

4. 4

   2 Stir together egg substitue, Splenda, cornstarch and liquor in small mixing bowl.

5. 5

   Add to choccolate mixture.

6. 6

   Cook over medium heat, stirring constantly until mix begins to thicken (about 3 - 4 mins.).

7. 7

   Pour into medium bowl.

8. 8

   3 Refrigerate 2 - 3 hours.

9. 9

   Top with whipped cream and berries to serve.

10. 10

    4 Before refrigerating, mix may be blended in food processor or blender for 10 - 20 seconds to whip to creamier texture.

* Per serving · 4 servings · Values may vary.

No additional tips available.