Melt the chocolate in a bain-marie and leave to cool for 15 minutes.
In the meantime, beat the egg whites until stiff, gradually adding the sugar.
Beat the whipped cream until stiff and slowly fold into the chocolate.
Finely crumble the Mikado sticks. Add the beaten egg whites and 2/3 of the Mikado crumbs and also gently fold in.
Divide the mousse among glasses and let rest in the refrigerator for about 2 hours.
Clean the berries and puree or divide into pieces. Serve the well chilled chocolate mousse with berries and the remaining Mikado crumbs.
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