2 oz. semi-sweet chocolate
1/4 lb. butter, room temperature
3/4 c. plus 1 tbsp. confectioners sugar
2 eggs
5 tbsp. orange liqueur - Grand Mariner
1 1/2 c. heavy cream
1 (9 inch) pie shell or chocolate nut shell

Melt chocolate in a double boiler; let cool. Beat butter and 3/4 cup confectioners sugar until fluffy. Blend in chocolate. Add eggs one at a time, beating for 3 minutes after each addition. Beat in 4 tablespoons liqueur. Whip 1 cup of the cream until it holds medium stiff peaks. Fold into chocolate mixture. Spoon into crust.

Cover with plastic wrap and refrigerate. Beat remaining 1/2 cup heavy cream with 1 tablespoon of confectioners sugar and 1 tablespoon liqueur until stiff. Spoon the whipped cream around edge of pie. Garnish with grated chocolate. Refrigerate until ready to serve. Makes 8 servings.

CHOCOLATE NUT SHELL:

3/4 c. chocolate wafer crumbs
3/4 c. ground nuts
2 tbsp. sugar
6 tbsp. butter, melted

Combine and chill until firm.