Sugar-Free Dark Chocolate Mousse - cooking recipe

Ingredients

3 oz. (3 sq.) unsweetened baking chocolate
2 Tbsp. unsalted butter
2 c. heavy cream (well chilled)
3/4 c. Splenda
1 tsp. vanilla

Preparation

Use double boiler or microwave; melt both chocolate and butter.
With electric mixer or wire whisk, whip cream in a chilled mixing bowl (non-metal) until cream starts to become fluffy.
Add cocoa, Splenda and vanilla to cream.
Continue to whip until cream forms soft peaks.
Gently fold into the melted chocolate.
Spoon into individual parfait glasses.
Chill one hour.