For the chocolate cups and curls:
91/2 ounces semisweet chocolate (62 percent)
For the ganache filling:
9 1/2 ounces semisweet chocolate (62 percent), chopped into small chunks
2 cups heavy cream
1/4 teaspoon cinnamon
For the meringue:
2 large egg whites
1/3 cup plus 1 1/2 teaspoons sugar
3 tablespoons water
3 cups whole milk
Unsweetened cocoa for dusting
Special equipment: a candy thermometer; 10 silver foil mini baking cups with 1 1/2- to 1 3/4-inch diameter base (see note); a scale; a rimmed baking sheet; parchment paper; an offset spatula
Line a baking sheet with parchment paper. Turn baking cups inside-out, so that foil-side is on inside, and reshape, without straightening pleats, to approximate original.
For the chocolate cups and curls: Fill a medium saucepan with 2 inches water; bring water to a simmer. Heat oven to 130º. Fill a large metal bowl with ice and cold water; set aside.
Put rimmed baking sheet in oven to heat.
Put 2/3 of the chocolate into a metal bowl fitted with a candy thermometer. Set bowl over (but not touching) the simmering water, and, stirring occasionally, heat until chocolate reaches 115º. Remove bowl from heat (leave simmering water on), add remaining chocolate for cups and curls and chill over ice bath, stirring constantly, until temperature reduces to 84º. Return bowl to pot of simmering water and heat, stirring occasionally, until chocolate reaches 88º to 89º (chocolate is now tempered). Remove bowl from heat and immediately pour about 1 generous tablespoon tempered chocolate into 1 prepared baking cup. Quickly turn cup to evenly coat inside, then, maintaining original shape as much as possible (do not flatten), put on prepared baking sheet, chocolate-lined side down. Repeat to make 10 cups (you will have 2 extra in case of breakage).
Remove rimmed baking sheet from oven; invert onto a work surface. Spread remaining tempered chocolate onto baking sheet and spread evenly with offset spatula. Chill in refrigerator for 15 minutes.
Return baking sheet to work surface. Working from the side closest to you, push a metal spatula between the chocolate and the baking sheet with short, rapid movements to create curls. Transfer curls to baking sheet with cups.
Let cups and curls set at very cool room temperature until chocolate is fully hardened, about 6 hours. Carefully remove paper from cups. Leave cups and curls at very cool room temperature until ready to fill.
For the ganache filling: Put chocolate in a large metal bowl. In a small saucepan, combine cream and cinnamon; heat cream just to a boil, then pour over chocolate. Slowly and continuously stir, until chocolate is melted and ganache is smooth. Let cool to warm room temperature, about 30 minutes, then divide among 8 chocolate cups, filling each cup to just beneath rim. Chill cups in refrigerator until filling is set, about 1 hour, or up to 8 hours.
For the meringue: In the bowl of an electric mixer fitted with whisk, beat egg whites on high speed until foamy, about 5 minutes.
In a small saucepan fitted with a candy thermometer, combine sugar and water. Heat mixture to 230º, then immediately remove from heat. With mixer on high speed, in a very slow and steady stream, pour sugar mixture into egg whites, then continue to beat until meringue is stiff and glossy, about 2 minutes more. Remove bowl from mixer.
In a medium saucepan (preferably with low sides), heat milk to a simmer. Using 2 soup spoons, form 8 (generous tablespoon-sized) quenelles with meringue. In batches of 2, gently lower quenelles into milk; cook, turning once, for 2 minutes. Using a slotted spoon, transfer meringues to a plate.
To serve: Put chocolate cups onto serving plates and dust with cocoa. Top each with a meringue and 1 or 2 chocolate curls.
Note: Look for silver foil mini baking cups at specialty baking shops or mail order item # 415-1414 from Wilton