Chocolate Mousse

AUSSIE BODIES TEST KITCHEN

375mL tin Carnation Light Evaporated Milk - chilled
200mL cold water
8 tablespoons Splenda® 'spoon for spoon'
3 sachets unflavoured gelatin dissolved in 100-150mL hot water
8 tablespoons Trim Anytime Protein Chocolate Supreme or Perfect Protein Chocolate
4 tablespoons cocoa powder
4 egg whites

Pour milk and water in a large bowl. Using electronic beater, beat in Splenda® until combined, followed by protein powder, then cocoa powder.

Whip egg whites until stiff, resembling a meringue (in separate bowl). Pour gelatin mixture into main ingredients and beat for approx 2 minutes.

Fold in thickened egg whites. Pour into containers and refrigerate for mousse, or freeze for 4-6 hours for icecream.