This is a super easy version of Bavarian cream that is quite easy to make. The addition of orange juice contributes a great deal to the flavor.

• Melt the chocolate and set aside. Place the Splenda, gelatin, and water in a blender. Let it bloom. Meanwhile, heat the orange juice, but don't boil it.

• Add the orange juice to the Splenda and gelatin. Blend until the gelatin has dissolved. Blend in the chocolate. Let cool to room temperature.

• Beat the egg whites. Set aside and whip the cream. Pour the chocolate mixture into a large bowl.

• Gently fold the egg whites into the chocolate mixture, then add the whipped cream.

• Chill, mixing occasionally, bringing the chocolate up from the bottom of the bowl. Serve in wine glasses.

Whipping Egg Whites or Cream

When you whip egg whites they will not get stiff unless your bowl and beaters or whisk are immaculately clean. If there is a touch of fat or grease on them, your eggs will not puff up. If you are beating both egg whites and whipping cream, do the eggs first, rinse the beaters, and whip the cream.