REAL CHOCOLATE MOUSSE

Steps:

• Combine the vanilla and 1 teaspoon water in a medium bowl. Sprinkle the gelatin on top, and set it aside for 3 to 5 minutes to allow the gelatin to bloom.
• Bring a medium pot of water to a simmer. Meanwhile, in a metal bowl, whisk together the egg substitute, unsweetened chocolate, agave nectar, salt, and espresso powder. Place the bowl over the simmering water and whisk until the chocolate is fully melted and the mixture is hot and thickened. Do not allow the egg substitute to fully cook. (You can also do this in a double boiler.) Whisk the hot chocolate mixture into the bloomed gelatine until the gelatin is melted and fully incorporated. Allow the chocolate mixture to cool to room temperature, stirring occasionally. This will take only a few minutes.
• When the chocolate mixture has cooled, place the egg whites in the bowl of an electric mixer fitted with the whip attachment, and begin to beat them on medium speed. When they begin to foam, add the cream of tartar. When very soft peaks begin to form, gradually add the Splenda. Whip the whites until they form medium peaks. They should look somewhat creamy and should not be stiff or dry.
• Fold one-third of the egg whites into the chocolate mixture to lighten it. Then, in two increments, fold the chocolate mixture into the whites until it is just incorporated. Spoon the mousse into 4 dessert dishes, and refrigerate for 1 hour or up to 5 hours.
• Sprinkle the chocolate chips, raspberries, and sliced strawberries on top, and serve.
• Fat 32.3g (before), 7.2g (after)
• Calories: 455 (before), 145 (after)
• Protein: 8g
• Carbohydrates: 17g
• Cholesterol: 0mg
• Fiber: 3g
• Sodium: 168mg