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1
Combine the vanilla and 1 teaspoon water in a medium bowl.
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2
Sprinkle the gelatin on top, and set it aside for 3 to 5 minutes to allow the gelatin to bloom.
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3
Bring a medium pot of water to a simmer.
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4
Meanwhile, in a metal bowl, whisk together the egg substitute, unsweetened chocolate, agave nectar, salt, and espresso powder.
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5
Place the bowl over the simmering water and whisk until the chocolate is fully melted and the mixture is hot and thickened.
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6
Do not allow the egg substitute to fully cook.
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7
(You can also do this in a double boiler.)
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8
Whisk the hot chocolate mixture into the bloomed gelatine until the gelatin is melted and fully incorporated.
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9
Allow the chocolate mixture to cool to room temperature, stirring occasionally.
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10
This will take only a few minutes.
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11
When the chocolate mixture has cooled, place the egg whites in the bowl of an electric mixer fitted with the whip attachment, and begin to beat them on medium speed.
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12
When they begin to foam, add the cream of tartar.
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13
When very soft peaks begin to form, gradually add the Splenda.
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14
Whip the whites until they form medium peaks.
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15
They should look somewhat creamy and should not be stiff or dry.
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16
Fold one-third of the egg whites into the chocolate mixture to lighten it.
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17
Then, in two increments, fold the chocolate mixture into the whites until it is just incorporated.
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18
Spoon the mousse into 4 dessert dishes, and refrigerate for 1 hour or up to 5 hours.
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19
Sprinkle the chocolate chips, raspberries, and sliced strawberries on top, and serve.
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20
Fat 32.3g (before), 7.2g (after)
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21
Calories: 455 (before), 145 (after)
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22
Protein: 8g
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23
Carbohydrates: 17g
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24
Cholesterol: 0mg
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25
Fiber: 3g
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26
Sodium: 168mg
