Whisk the egg whites at medium speed with half the sugar. When they start to form peaks, add the other half of the sugar. Whisk until it is very stiff and forms peaks.
Draw meringue circles on a baking tray, then bake 1 hour at 250°F (120°C)
Whip the cream. Melt the chocolate and gently add it to the cream using a whisk.
Spread some mousse on a meringue circle. Put another one on top of it, Then spread some mousse all around this sandwich.
Sprinkle with chocolate sprinkles. Put one hour in the fridge before eating.
