Cut the chocolate into pieces, and place in a heatproof bowl, over a pot of gently simmering water.  Stir over medium heat, until most of the chocolate has melted.  

Pour the heavy whipping cream over the chocolate, and stir until incorporated. Let cool.

Add the mascarpone cheese, vanilla, liquid smoke, and chipotle pepper, and using a hand mixer whip until smooth.

In a separate bowl, whip the egg whites with the powdered sugar, until soft peaks form.

Fold the egg whites into the chocolate mix, little by little, using a spatula to gently mix, until all egg whites have been incorporated, and the mixture is smooth, even in color, and fluffy.

Spoon the mousse into 6-8 cups, and chill for a few hours.

Serve with raw cacao nibs, or chopped nuts, whipped cream, and a dusting of cinnamon (optional)