Preheat oven to 225°. Line a baking sheet with brown paper. In a small mixer bowl at high speed, beat egg whites until foamy. Add cream of tartar and beat until soft peaks form. Gradually beat in 1/2 cup of the sugar and continue beating until stiff and sugar dissolves. Sift remaining 1/2 cup sugar and 2 tablespoons of the cocoa powder over egg whites. With a rubber spatula, fold in until blended. Spoon onto brown paper, making eight mounds 3 inches apart. Shape each into a 3-inch circle with an indentation in the center.
Bake for 1 hour. Turn off oven and with oven door closed, cool for 1 hour. Cool meringues completely on a wire rack remove from brown paper. Store in an airtight container.
In a small mixer bowl, combine powdered sugar and remaining 1/2 cup cocoa powder. Stir in 1 1/2 cups cream, coffee powder and vanilla. Chill for 30 minutes. At medium speed, beat until stiff.
Mound about 1/2 cup of the mocha cream mixture in center of each meringue. Chill at least 3 hours or up to 24 hours. Garnish with whipped cream and chocolate.
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