8 oz. semi-sweet chocolate
2 c. whipping cream
4 egg whites
1/8 c. sugar
Pinch of cinnamon

In double boiler, melt chocolate. Whip cream until stiff.

In separate bowl, whip egg whites with sugar until stiff.

Fold cream, egg whites and cinnamon into chocolate. Refrigerate 2 hours before serving.

Line glass bowl with sliced strawberries. Put mousse in bowl. Top with whole strawberries.