DIRECTIONS

Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Beat in the vanilla, salt and vinegar; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Sift cocoa over egg whites; fold into egg whites.
    Drop 15 heaping tablespoonfuls onto parchment-lined baking sheets. Shape into 3-in. cups with the back of a spoon. Bake at 275° for 45 minutes or until golden brown. Turn oven off; leave meringues in oven for 1-1/2 hours.
    In a large saucepan, combine the milk, egg, 1/4 cup corn syrup and cocoa. Cook and stir over medium heat until mixture reaches 160° and coats a metal spoon. Remove from the heat. Add chocolate and cream cheese; stir until melted.
    In a small saucepan, sprinkle gelatin over 1/4 cup water; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved. Stir gelatin and vanilla into chocolate mixture. Cool.
    In a heavy saucepan, combine the egg whites, sugar, cream of tartar, and remaining corn syrup and water. Cook over low heat and beat with a hand mixer on low until mixture reaches 160°.
    Pour into a large mixing bowl; beat on high until soft peaks form. Fold into chocolate mixture. Chill for 1-2 hours or until mixture mounds.
    Just before serving, spoon mousse into meringue cups; sprinkle with peppermint candy pieces. Yield: 15 servings.