Step 1: 1. Put the milk and cinnamon stick in a small pan and warm over a meduim heat untill the milk is almost boiling. Take the pan off the heat and set asside.
Step 3: 2. Melt the chocolate in a heatproof bowl over a pan of simmering water. Take the bowl of the pan and leave to cool a little.
Step 5: 3. Strain the warm milk on to the melted chocolate and stir together to completley smooth. Leave to cool for 10 minutes.
Step 7: 4. Whip the cream untill it begins to hold its shape. Whisk the egg whites untill soft peaks form. Fold the whipped cream into the chocoalte mixture with a large metal spoon, then carefully unfold the egg whites. Spoon the mixture into six 150ml (1/4 pint) bowls or glasses and chill for 4 hours or over night.