Cook first 3 ingredients in a heavy saucepan over low heat, stirring constantly, until chocolate melts.
Whisk together egg substitute and milk. Gradually whisk about 1/2 cup chocolate mixture into egg mixture; add to remaining chocolate mixture, stirring constantly. Cook over low heat, stirring constantly, 5 to 8 minutes or until thickened. Remove from heat; transfer to a small, nonmetallic bowl, and let stand 45 minutes.
Fold whipped topping gently into cooled chocolate mixture until blended. Spoon evenly into 8 stemmed glasses; cover and chill 2 hours. Top each serving with 2 tablespoons Raspberry Sauce, if desired, and garnish, if desired.
Note: For testing purposes only, we used Lindt Excellence 70% Cocoa Dark Chocolate.
Note: Nutritional analysis includes 2 tablespoons sauce per serving.