Chocolate Mousse

Ingredients:

2 tablespoons cocoa
1 tablespoons cornstarch
1 tablespoon all-purpose flour
1/8 teaspoon salt
1 (13 1/2 ounce) can of skim evaporated milk

1/2 cup frozen egg product, thawed (see Note)

1 (1/4 ounce) envelope of unflavoured gelatin
1/4 cup cold water

1/4 cup sugar substitute (such as Sugar Twin)
1 teaspoon vanilla

3 egg whites (large)

light frozen whipped topping, for garnish
shaved chocolate, for garnish
Directions:

Combine first 4 ingredients in medium saucepan. Slowly whisk in evaporated milk until smooth. Heat on medium, stirring frequently, until boiling and slightly thickened. Remove from heat.

Measure egg product into small bowl. Stir in two large spoonfuls of chocolate mixture. Slowly whisk back into chocolate mixture.

Combine gelatin and water in small dish. Let stand for 5 minutes. Whisk into chocolate mixture. Heat and stir on medium for 2 to 3 minutes until slightly thickened. Do not boil. Remove from heat.

Stir in sugar substitute and vanilla. Cover with plastic wrap directly on surface to prevent skin from forming. Cool for about 30 minutes until starting to set around the edges. Beat on high speed in large bowl for several minutes until thickened and creamy.

With clean beaters, beat egg whites in medium bowl until soft peaks form. Gently fold egg whites into chocolate mixture. Cover. Chill several hours or overnight until set.

Garnish with whipped topping and chocolate.

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