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Smooze the Chocolate Mousse
If you haven't tried Dried egg whites, which are great for people who are uncomfortable using raw eggs, were once available only to professional kitchens. Now they can be found in the baking section of most grocery stores.

4 Carob Candy Bars, coarsely chopped *
3 tablespoons dried egg whites, or 2 Real eggs, will work just fine..wanted to freak you out..ha!
1/2 cup warm water
1/4 cup unsweetened cocoa powder
1 1/2 cups heavy cream, divided
2 tablespoons granular sugar substitute
1 Carob Chocolate Candy Bar, frozen (I can make metric available if you require)

1. Melt 4 chocolate candy bars in a double boiler. Cool to room temperature.
2. While chocolate is cooling, whisk dried egg whites and water 2 minutes, until whites are thoroughly dissolved. With an electric mixer on medium speed, beat whites 3 minutes, until stiff peaks form; set aside.
3. Mix cocoa with ¼ cup of the cream until smooth. Stir cocoa mixture into chocolate.
4. With an electric mixer, beat remaining 1¼ cups cream with sugar substitute. Set aside 1 cup of whipped cream; fold remaining whipped cream into chocolate mixture.
5. In three additions, fold egg whites into chocolate-cream mixture. Divide among dessert glasses. Pipe reserved whipped cream on top of mousse. With a vegetable peeler, shave thin pieces from frozen chocolate candy bar. Sprinkle over whipped cream.
*carob confections, often found in health-food stores. Although carob powder is lower in fat and naturally sweeter than cocoa powder, fat is added to turn carob powder into candy, so its total fat and calorie counts are usually the same as in chocolate. The difference: The cocoa butter added to chocolate bars is rich in stearic acid (a saturated fat which has been shown not to raise blood cholesterol levels), while any type of fat may be added to carob -- including artery-clogging palm kernel oil and coconut oil.

Dried egg whites

Those are awesome! And so handy. (Much easier than separating eggs.)

Dried whole eggs are another story. Anyone have any tips or hints about how to make those taste good?

re: ...including artery-clogging palm kernel oil and coconut oil....

I'm going to sound like all I'm doing is posting "commercials," but that isn't my intent. Coconut oil has gotten a bad rap because of a questionable study sponsored by some canola oil outfit, if I recall. (Remember the controversy about movie theater popcorn? That's when this bad rap stuff got started.)

Now, having said that, the CHEMICALLY-EXTRACTED coconut oil used in most processed foods is gunky stuff. However, cold-pressed coconut oil is good stuff. It can be used at high temps without breaking down. (Some studies have even shown that because of the way it's digested/metabolized, it's essentially only half the calories of most other, even cold-pressed organic. fats. High in those good omega fatty acids, too.) Do a google.com search on "cold-pressed coconut oil" and you'll find lots of info out there on this!

Duhhhhhhh I forgot to include the "commercial" in my last post:

re 2 tablespoons granular sugar substitute

I can't use artificial sweeteners. However, I can use WheyLow and I love it. It tastes like and is used measure-for-measure the same as sugar. There's a brown sugar version and others. It's an all-natural, low glycemic sweetener. (I use it to make some awesome almond brickle in the microwave. Unfortunately, that's still in my "psychic cooking" stage; iow, I guesstimate amounts and times and haven't recorded the specifics. Ditto the caramels I made with it. It can take high temps, so it's great for candy and baking!)

Whey Low is safe for diabetics, but it isn't calorie-free. Depending on the version, it is 1-4 calories per teaspoon; sugar is 16, so it's at minimum only 25% of the calories of sugar. I have a few recipes online using that sweetener on CookingWithPam.