Chocolate Velvet Mousse Sugar Free

Excellent dessert for any time - for diabetics or for those trying to cut back on carbs.

1 place chocolate and milk in a medium saucepan.

Heat over medium heat until chocolate melts.

Set aside.

2 stir together egg substitue , splenda , cornstarch and liquor in small mixing bowl.

Add to choccolate mixture.

Cook over medium heat , stirring constantly until mix begins to thicken.

Pour into medium bowl.

3 refrigerate 2 - 3 hours.

Top with whipped cream and berries to serve.

4 before refrigerating , mix may be blended in food processor or blender for 10 - 20 seconds to whip to creamier texture.

unsweetened chocolate, low-fat milk, egg substitute, splenda sugar substitute, cornstarch, grand marnier, heavy cream, berries