Melt chocolate in saucepan.
Stir until smooth.
Place egg whites in bowl and using electric beater beat until soft peaks form.
Place cream and sugar in bowl and whip into soft peaks.
Add egg yolks to cream and beat for 2 minutes on low speed.
With the beater running slowly add the cooled chocolate and vanilla.
Sift cocoa into the mixture.
Beat until well combined.
Gently fold the chocolate mixture into egg whites.
Pour mouse into cups and refrigerate for 2 hours or until firm.
Serve topped with cream and berries if desired.
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