Chocolate mousse is a quick an easy dessert. You can make different twists on this by adding various liquors.
1 1/2 c. heavy cream
9 packets Splenda
1 t. vanilla extract (Mexican brands preferred)
1 T. Grand Marnier, Kahlua, or Amaretto
1/4 c. Hershey's cocoa (Dutch is preferred)
If you have a whisk attachment on your blender, use it. If not, regular beaters should be okay. Beat on high until cream thickens. Add Splenda one packet at a time. Add vanilla. Once mixture begins to thicken, remove 1 cup and set aside. Begin mixing again. While mixing, add liquor and cocoa. Scrape down sides of bowl and beat until thick. Spoon into 4 dessert dishes, add white whipped cream to top. Refridgerate for one hour. If not on a diet, I might recommend crumbling Oreos in the bottom of each dish, but we can't always get what we want now can we?