Unlike pudding, mousse uses whipped cream or beaten egg whites rather than whole eggs as the base. Use milk chocolate or dark chocolate, and serve it warm or chilled, as you prefer. For Phase 1, omit the nuts and berries.
Melt the chocolate, butter and syrup in a small heavy-bottomed saucepan over low heat. Transfer to a medium bowl and set aside to cool slightly.
Combine the cream and sugar substitute in a small bowl; whip until soft peaks form. Fold one-third of the cream into chocolate until just combined; fold in remaining cream. Garnish each serving with 1 tablespoon toasted, chopped hazelnuts and a raspberry. Serve mousse right away or cover and refrigerate for up to 3 hours.
