Beat the egg whites until they stiffen up and set on the side.

Melt the chocolate chips for 15 second intervals in the microwave until fully melted.

Mix the coffee into the hot water then the cocoa and mix well until both fully dissolved.

Once the chocolate is melted fully, immediately add in one egg yolk at a time, whisking well after each addition.

Whisk in the cocoa/coffee mix and the peanut butter very well until fully combined.

Fold the chocolate and egg white mixture together one spoonful at a time, then refridgerate until serving.

Serve with strawberry slices on top of each mousse cup or on the whole serving bowl.