from Ben Ami's cookbook
750 ml parve cream
300 grams bittersweet chocolate
6 egg whites
240 grams sugar
240 grams powdered sugar
20 grams cocoa
The next day, trace two 9 or ten inch circles on to two sheets of parchment. Place each sheet on a baking sheet. Set aside. Preheat your oven to 110 degrees Celsius.
To make the meringue:
Place the whites into the bowl of your mixer with a third of the sugar. Beat on medium until you get to the stage where the beater leaves tracks in the whites. Gradually add the next third of sugar making sure to beat until incorporated. Finally, add the last third of the mixture and beat on high until it is all combined and you have reached stiff peaks. Fold in the powdered sugar and cocoa. Spoon the mixture onto the traced circles and smooth to evenly fill the circles. Using the leftover meringue, pipe lines of meringue, short and small. They will be used to decorate and top the finished cake. Bake the meringue about two hours or until thoroughly dried out and they easily release from the parchment.
At this point, place the cold cream into the bowl of your mixer and whip until light, thick and creamy.
Place one disc of meringue onto a serving plate. Top with half the mousse. Top with the second disc of meringue and top with more mousse. Frost the sides with mousse. Break up the sticks of meringue and decorate the sides and top with them. Wrap and store in the freezer at least two hours.
I topped it with the shards of meringue, wrapped and froze. That's it!