1.                               Place chocolate and milk in a medium saucepan. Heat over medium heat until chocolate melts. Set aside.

2.                               Stir together egg substitute, SPLENDA® Granulated, cornstarch and Grand Marnier in a small mixing bowl. Add to chocolate mixture. Stir constantly. Cook over medium heat while stirring constantly, until mixture begins to thicken (approx. 3-4 minutes). Remove from heat and pour into the bowl of a blender or food processor. Blend or process briefly (10-20 seconds) to make a more creamy texture. Pour into medium bowl and cover.

3.                               Refrigerate chocolate mixture approx. 2-3 hours or until cool. Whip cream until stiff and fold into chocolate. Refrigerate overnight to set. Will keep refrigerated for 3 days.

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

* Alcohol can be replaced with 1 teaspoon orange extract.

Exchanges per serving: 1 starch, 3 fat.