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.
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.
3. Strain the warm milk on to the melted chocolate and stir together to completley smooth. Leave to cool for 10 minutes.
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.