Place cream, ¼ cup sugar, cocoa powder, egg and vanilla in a 2qt sauce pan.
Cook over medium-low heat, stirring constantly with a whisk, 6-8 minutes or until thickened.
Remove saucepan from heat.
Stir in gelatin mixture and chocolate chips.
Transfer chocolate mixture to a bowl, preferably stainless still.
Refrigerate 10 minutes or until cooled to room temperature.
Combine remaining ¼ cup water and dried egg whites.
Using an electric mixer, beat on high speed until frothy.
Add remaining ¼ cup sugar; beat until soft peaks form.
Gently fold half of the egg whites into chocolate mixture.
Repeat with remaining egg whites; fold until incorporated.
Pour mousse into pie shell.
Refrigerate until mousse is set, 4 hours or overnight.
Serve with strawberries, if desired.
Notes
*If you are unable to find a gf pie crust you can make one. 30 gf chocolate sandwich cookies (I use glutino) 2 tsp butter, melted (use a vegan if you want recipe to be dairy free) 1 tsp water Scrape out filling in cookies. Crush cookies into a fine crumble. Combine crumbs, butter and water. Spread crumbs evenly over pie plate. Pack crumbs down evenly onto bottom and sides. Bake at 350 degrees for 9-11 minutes or until firm. Let cool completely.
Recipe by Let's Be Yummy at http://letsbeyummy.com/2016/09/01/chocolate-mousse-pie-gluten-and-dairy-free-recipe/