Yields 8 servings; serving size 1 cup
Protein: 4.41 grams
Carbohydrates: 12.46 grams
Sugar: 8.60 grams
Fat: 11.43 grams
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.