This favorite 'Tea time' recipe was just selected by Pamela Lanier to be a featured recipe in her new book, "Sweets and Treats from America's Inns".
Melt chocolate in a double boiler
Transfer to a large mixing bowl and set aside
Puree strawberries
Strain and reserve liquid
Place berries in a 1 quart saucepan
Add preserves and cook over low heat until thickened
Remove from heat and cool slightly
Fold strawberry mixture into melted chocolate
Fold in whipped cream, reserving a small amount for garnish
Fold in egg whites.
Place mousse in desired serving dishes (Wedgwood, of course!) and garnish with fresh strawberries and whipped cream *flavored* with strawberry juice.