Place chocolate and milk in a medium size saucepan. Turn heat to medium and heat until chocolate melts.

Stir together egg substitute, SPLENDA®, corn starch and Grand Marnier in a small mixing bowl. Add egg mixture to chocolate mixture in the saucepan stirring constantly.

Continue stirring until mixture begins to thicken (approximately 3 to 4 minutes). Remove from heat, pour into the bowl of a blender or food processor.

Blend or process briefly (10 to 20 seconds) to make a more creamy texture. Pour into mixing bowl and cover.

Refrigerate chocolate mixture approximately 2 to 3 hours or until cool.

Whip in heavy cream and fold into chocolate. Refrigerate overnight to set.

Will be good refrigerated for up to 3 days.

To serve, layer strawberries and mousse in 6 all purpose wine glasses.