yeah, if you have a big mixer, like a 30qt. you first whip your cream to very soft peaks. keep that cold in a few smaller bowls in the fridge. then you start melting your chocolate and whipping your whites (if your recipe calls for it). the whites should also be whipped a lil softer than usual. and then you proceed with your recipe.
i'd do this in 2 batches. . and the reason why i say to whip your cream to very soft peaks is because you are going to be working it a lil bit more than if it were a small batch. .. and be ready to get up to your elbows in mousse!