Chocolate Velvet Mousse

To make Chocolate Velvet Mousse, stir chocolate and milk in a medium saucepan over medium heat until chocolate melts; set aside.

In a small bowl, combine egg substitute, ½ cup (125 mL) SPLENDA® Sweetener and cornstarch. Add orange liqueur, raspberry liqueur or brandy (optional). Add to chocolate mixture and cook over medium heat, stirring constantly until mixture begins to thicken, about 3-4 minutes.

Remove from heat and pour into a blender or food processor. Blend or pulse briefly for a creamier texture, about 10-20 seconds. Pour into medium bowl and cover. Refrigerate 2-3 hours or until cool.

In a separate mixing bowl, beat cream and ¼ cup (60 mL) SPLENDA® Sweetener with an electric mixer at high speed until stiff peaks form. Gently fold into the chocolate mixture. Refrigerate overnight to set; will keep refrigerated for 3 days.

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


  • 3 ounces (85 g) unsweetened chocolate
  • 1 cup (250 mL) low-fat milk
  • ¼ cup (60 mL) egg substitute
  • ¾ cup (180 mL) SPLENDA® Stevia No Calorie Sweetener (Jar) divided
  • 1 teaspoon (5 mL) cornstarch
  • 2 tablespoons (30 mL) orange liqueur; raspberry liqueur or brandy (optional)
  • ½ cup (125 mL) heavy cream
  • 3 cups (750 mL) sliced strawberries

Nutrition information

per serving
Total Calories 220
Total Fat 16.00g
Saturated Fat 10.00g
Cholesterol 25mg
Sodium 45.00mg
Total Carbohydrates 34.0g
Fibre 4.00g
Sugars 7.00g
Protein 6.00g

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