1 pkg. chocolate wafer crumbs (2 c.)
5 1/2 tbsp. butter, melted

FILLING:

1 lb. semi-sweet chocolate
2 eggs
4 egg yolks
2 c. whipping cream
6 tbsp. powdered sugar
4 egg whites
2 c. whipping cream
Powdered sugar

CRUST: Combine crumbs and butter. Press on bottom and half up sides of 10 inch springform pan. Chill.

FILLING: Soften chocolate in top of double boiler over simmering water. Let cool to lukewarm. Add whole eggs and mix. Add yolks and mix until thoroughly blended. Whip cream with powdered sugar until soft peaks form. Beat egg whites until stiff but not dry. Fold cream and whites into chocolate mixture until completely incorporated. Pour into crust and chill 6 hours or overnight. Whip remaining 2 cups cream with sugar to taste until stiff.

Loosen crust on all sides using sharp knife; remove springform. Spread all but about 1/2 cup cream over top of mousse. Pipe remaining cream into rosettes in center of pie. Sprinkle with grated semi-sweet chocolate.