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1
In a metal bowl set over a saucepan of barely simmering water melt the chocolate with the cream, stirring, remove the bowl from the pan, and let the mixture cool while making the meringue.
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2
In another metal bowl combine the whites and the sugar, set the bowl over a saucepan of hot but not simmering water, and stir the mixture until the sugar is dissolved.
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3
With a hand-held electric mixer beat the meringue for 5 minutes, or until it holds glossy stiff peaks and is warm to the touch.
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4
Remove the bowl from the pan and continue beating the meringue until it is cool.
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5
Transfer 1 cup of the meringue to a pastry bag fitted with a small decorative tip, fold the remaining meringue into the chocolate mixture gently but thoroughly, and divide the mousse among 6 small dishes.
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6
The mousse may be made 4 hours in advance and kept covered at room temperature or it may be made 1 day in advance, kept covered and chilled, and allowed to come to room temperature.
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7
On a baking sheet lined with parchment paper or foil pipe the remaining meringue into 2-inch strips and bake the strips in the middle of a preheated 300u00b0F.
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8
oven for 15 minutes, or until they are lightly golden.
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9
Let the meringues cool on the baking sheet and peel them from the paper.
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10
The meringues may be made 2 days in advance and kept in an airtight container.
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11
Serve the meringues and fruit for dipping into the mousse fondues.
