Place chocolate and milk in a medium saucepan. Heat over medium heat until chocolate melts. Set aside.
Stir together egg substitute, sweetener, cornstarch and brandy or Grand Marnier in a small mixing bowl. Add to chocolate mixture. Stir constantly. Cook over medium heat while stirring constantly, until mixture begins to thicken, approximately 3-4 minutes.
Remove from heat and pour into the bowl of a blender or food processor. Blend or process briefly, 10-20 seconds, to make a more creamy texture. Pour into medium bowl and cover. Refrigerate chocolate mixture approximately 2-3 hours or until cool.
Whip cream until stiff and fold into chocolate. Refrigerate overnight to set. Will keep refrigerated for 3 days. To serve, layer strawberries and mousse in wine glasses. Top with additional whipped cream and chocolate shavings, if desired.
