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Meringue:
Sift together cocoa with confectioner’s sugar. Reserve.
Whip egg whites until foamy and gradually add sugar. Continue beating until thick and stiff peaks form (as for meringue).
Remove bowl from the mixer and fold in sifted sugar and cocoa.
Trace 3 rounds (12 inches / 25 cm) on waxed or parchment paper and slightly grease and flour them. Spread or pipe meringue on paper and place them on cookie sheets.
Silicon mats may be used. Bake in preheated oven to 225ºF (110ºC) for 2 hours, approximately or until meringues are crispy. Remove from the oven and cool on racks.
Keep in an airtight container until ready to use.
Chocolate Mousse:
Whip egg yolks with 2 tablespoons sugar until thick and light lemon color. Melt chocolate with butter over hot water. Combine melted chocolate with egg yolks and transfer mixture to a large bowl.
Whip egg whites until thick with remaining sugar and fold into yolk mixture with a rubber spatula until thoroughly mixed. Cover with plastic wrap and refrigerate 4 hours before filling the meringue.
Assembly:
Place 1 meringue round on the bottom of a 12 in (25 cm) removable bottom pan. Spread 1/3 of the mousse and cover with another meringue. Spread more mousse on top and place remaining meringue on top. Finish with mousse.
Optional: Decorate on top with whipped cream and chocolate shavings
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