Dark Chocolate Mousse (and Filling)

nomnom's Note:

Mmmmmmmmmm...Chocolate-y goooooooooodnessssssssss. Conjour the image of Homer Simpson drooling. Times don't account for chilling. If wary of raw eggs, use powdered eggs or meringue powder

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Yield: 8 dependi ...

• ½ cup unsweetened cocoa
• ½ cup Splenda sugar substitute , plus
• 2 tablespoons Splenda sugar substitute
• 1 cup plain soymilk (I use Westsoy Lite) or 1 cup skim milk
• ½ cup plain soymilk or ½ cup skim milk
• 1 envelope unflavored gelatin
• 2 teaspoons vanilla extract
• 3 egg whites , at room temperature (or 2 tablespoons meringue power or powdered egg whites mixed with 6 tablespoons warm water)
• 1 pie crust (optional)

Directions:

1. Combine ½ cup sugar and cocoa in heavy saucepan; add 1-cup milk, mixing together well.
2. Stirring constantly with a wire whisk, heat pan over medium until mixture comes to a gentle boil.
3. Pour mixture into a large bowl; set aside to cool.
4. Pour remaining 1/2-cup milk into a small saucepan, sprinkle gelatin over milk and let sit for 2 to 3 minutes.
5. Stirring, heat mixture over low until gelatin dissolves 2 to 3 minutes.
6. Gently mix gelatin mixture and vanilla into cocoa mixture, blending all ingredients together and set aside continuing to cool.
7. Place egg whites or meringue powder/ powdered egg whites mixed with 6 tablespoons warm water into a stainless steel or copper bowl.
8. Using a wire whisk mix powder with water until completely dissolved.
9. Beat egg whites or powdered egg white mixture at high speed of an electric mixer until foamy; gradually add remaining 2 tablespoons sugar, one at a time, continuing to beat until stiff peaks form.
10. Gently fold a third of the meringue into cocoa until blended.
11. Gently fold remaining meringue into mousse.
12. Pour mousse into piecrust or moulds or whatever dish you want and chill for 3 hours or until set.