Dark Chocolate Mousse (and Filling)

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

• Ready In: 1 hr
• Yields: 8 depending on how served

Ingredients

• 1⁄2 cup  unsweetened cocoa
• 1⁄2 cup Splenda sugar substitute, plus
• 2  tablespoons Splenda sugar substitute
• 1  cup plain soymilk (I use Westsoy Lite) or 1  cup skim milk
• 1⁄2 cup plain soymilk or 1⁄2 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.