Preheat oven to 350 degrees. In a sifter combine the flour and cocoa powder. Sift onto a piece of wax paper and set aside until needed. In a 7 quart bowl, whisk the egg whites, cream of tartar, and salt using a hand held mixer. Whisk on medium until foamy, about 1 minute. Increase the speed to high and whisk for 2 more minutes until the egg whites begin to stiffen. Continue to whisk on high, while gradually adding the sugar, until the egg whites are stiff but not dry, about 4 minutes. Use a rubber spatula to fold in the sifted, dry ingredients followed by 8 oz. of chocolate mini morsels, combining thoroughly. Portion one heaping Tbs. batter, into each of the 48 miniature muffin cups. Sprinkle 1/4 tsp. chocolate mini morsels over the top of each portion of the batter. Place the muffin tins on the center rack of the preheated oven and bake for 20 minutes until the tops are dry to the touch. Remove the bites from the oven and cool at room temperature for at least 30 minutes, before removing from the muffin tins. Use a popsicle stick to pop the bites out of the cups. Store the bites in a tightly sealed container until ready to serve.