4 tbsp. finely chopped pecans, divided
8 eggs, separated
1/8 tsp. salt
1 to 2 tbsp. brandy
1 c. sugar
4 sqs. (4 oz.) unsweetened chocolate, melted and cooled
1/2 c. heavy cream
Brandy Whipped Cream (optional)

Grease 9 inch pie plate well and sprinkle with 3 tablespoons pecans; set aside. In large bowl of mixer beat egg whites at high speed until stiff but not dry; set aside. In a small bowl of mixer mix egg yolks, salt and brandy. Add sugar gradually and beat at high speed until thick and light-colored. Add chocolate and beat until well blended. Stir a fourth of the whites into chocolate mixture, then pour chocolate mixture over remaining whites and fold gently but thoroughly.

Pour about half the mixture into prepared pie plate to 1/2 inch from rim; bake in preheated 350 degree oven 18 to 20 minutes or until still slightly moist when pick is inserted in center; cool on rack. Meanwhile, whip cream just until soft peaks form; fold into remaining mousse and chill. Spoon onto cooled baked mousse and chill overnight. Just before serving, decorate with dollops of Brandy Whipped Cream and sprinkle with remaining 1 tablespoon of pecans. Makes 8 to 10 servings.

BRANDY WHIPPED CREAM:

In a small bowl of mixer stir 1/2 cup heavy cream, 2 tablespoons sugar and 1 tablespoon brandy; chill at least 1 hour. Whip until soft peaks form.

Microwave - For microwave oven prepare as above. Cook bottom mousse layer 6 minutes, then let stand 5 minutes; cool on rack. Cover with remaining mousse, chill and decorate as above.