Cooking with Marlene Koch

Chocolate Mousse

Makes servings.


Chocolate Mousse


1. Place chocolate and milk in a medium size saucepan. Heat over medium heat until chocolate melts.
2. Stir together egg substitute, SPLENDA®, corn starch and Grand Marnier in a small mixing bowl. Add to chocolate mixture. Stir constantly. Heat over medium heat while stirring constantly 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.
3. Refrigerate chocolate mixture approximately 2 to 3 hours or until cool.
4. Whip cream and fold into chocolate. Refrigerate overnight to set. Will keep refrigerated for 3 days.
5. To serve layer strawberries and mousse in 6 all purpose wine glasses.

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