This is delicious and goes together quickly, but it does need to chill at least 4 hours. It can be chilled up to 24 hours making it a great make-ahead dessert.
1 1/3 cups low-fat milk
1 pkg sugar-free chocolate chips
1/2 cup egg substitute
1/4 cup brewed espresso
4 tbsp Splenda granulated
dash of salt
Whipped cream or frozen sugar-free whipped topping, thawed, for garnish
Fresh berries for garnish
In a heavy, non-aluminum pan cook the milk over medium-high heat for a couple of minutes until tiny bubbles start to form around the edges of the pan. Immediately remove from the heat; set aside.
In a blender combine the chocolate chips, egg substitute, espresso, sugar, and salt; process on low until smooth, about 20 seconds.
With the blender running on low, add the milk in a slow stream; process until smooth, about a minute.
Pour approximately 1/3 cup of the mixture into each of 12 small dessert glasses; cover and chill 4 to 24 hours.
To serve, top with the whipped cream and fresh berries.
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