Chocolate meringue mousse

Whisk up the egg whites to soft peak and then add in half of the sugar whisk until glossy and then add in the rest of the sugar.
Sift the cocoa powder and icing sugar together.
Fold the cocoa powder and icing sugar into the meringue.
Place into a piping bag and then pipe three discs of meringue on to silicon paper, with the rest of the meringue pipe dots.
Place into the oven 120°C and cook for 1 ½ to 2 hours.

Melt the chocolate to 45°C.
Beat the butter until smooth.
Add the chocolate into the butter in three additions.
Beat until smooth.
Make an Italian meringue with the egg white and sugar.
Add the egg yolk and whisk for 30 sec.
Fold the two mixes together and use immediately.

Whisk the egg white and caster sugar to full peak.
Sieve the icing sugar, ground almonds and flour together.
Fold into the meringue.
Line a ring with grease proof paper, pipe the Dacquoise into the base of the ring and then pipe bulbs around the edge of the ring, to form the sides of the tart.
Bake at 180°C for about 20 min until golden brown.

Melt and mix together.
May be sprayed warm on to the frozen cheesecake.

Layer up the 2 meringue discs with the mousse and daquoise then place into the freezer or blast chiller to set. 
Apply heat to the out side of the cake to soften the mousse and then stick the meringue around the cake. 
Freeze and then spray with chocolate 
This mousse freezes.