This one was a battle... me versus egg whites. I bought an electric mixer half way through making it! Here's how to make it and what I learned.

1 1/2 cups of heavy cream to mix with chocolate
1 1/2 cups of heavy cream to whip
semi-sweet chocolate (one bag of chips or about 12 ounces)
bitter-sweet chocolate (one bag of chips or about 12 ounces)
3 egg whites
2 teaspoons cocoa powder
2 teaspoons flour
grated chocolate as garnish
strawberry as garnish
martini glass or other dish for individual portions

Boil the cream in a pan. Turn off the stove and add the semi-sweet and bitter-sweet chocolate. Stir until it is melted. Set it aside to cool, possibly putting in the refrigerator for a few minutes.

In a separate bowl, mix the other 1 1/2 cups of heavy cream until it forms soft peaks.

In a separate bowl again, mix the egg whites until they form soft peaks, then stir in the cocoa power and flour.

Now take the chocolate that is now close to room temperature and very gently fold it in to the egg mousse. If you are not gentle in doing this, you will pop more of the bubbles and your final product will be denser (as was the one I made). It will taste wonderful, but it won't be as light. Even if you are careful, you will likely loose half the volume of the mousse.

The technique is to scoop some of the chocolate into the mousse, cutting vertically through the foam, spreading the chocolate along the cut surface. This has the advantage of only disturbing the bubbles with one stroke and only where the mousse is cut. Also, the slower your spatula moves, the less damage it will do.

Fold in the whipped heavy cream.

Put individual portions in serving dish and garnish. Refrigerate until serving.