Melt chocolate in stainless steel bowl set over saucepan half-filled with hot water, placed over medium heat.
Remove bowl from pan; mix in whole egg with whisk.
Add pureed strawberries and mix well.
Pour into food processor and blend 1 minute.
Blend in hot cream and continue processing until well incorporated.
Refrigerate to cool.
Beat egg whites until stiff.
Slowly add sugar while beating until incorporated.
Fold egg whites into chilled mousse batter and spoon into glass dishes.
Refrigerate before serving.