Chocolate Velvet Mousse Recipe

Update Servings
  • 3 ounces unsweetened chocolate
  • 1 cup low fat milk
  • 1/4 cup egg substitute
  • 1/2 cup No Calorie Sweetener, granulated
  • 1 teaspoon cornstarch
  • 2 tablespoons brandy or Grand Marnier
  • 1/2 cup heavy cream
  • 3 cups strawberries, sliced
Place chocolate and milk in a medium saucepan. Heat over medium heat until chocolate melts. Set aside.

Stir together egg substitute, sweetener, cornstarch and brandy or Grand Marnier in a small mixing bowl. Add to chocolate mixture. Stir constantly. Cook over medium heat while stirring constantly, until mixture begins to thicken, approximately 3-4 minutes.

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. Pour into medium bowl and cover. Refrigerate chocolate mixture approximately 2-3 hours or until cool.

Whip cream until stiff and fold into chocolate. Refrigerate overnight to set. Will keep refrigerated for 3 days. To serve, layer strawberries and mousse in wine glasses. Top with additional whipped cream and chocolate shavings, if desired.

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