10" springform pan

CRUST:

3 c. chocolate wafer crumbs
1/2 c. (1 stick) unsalted butter, melted

FILLING:

1 lb. semisweet chocolate
2 eggs
4 egg yolks
2 c. (1 pint) whipped cream
6 tbsp. powdered sugar
4 egg whites, room temperature

For crust, combine crumbs and butter. Press on bottom and completely up sides of 10" springform pan. Refrigerate 30 minutes or chill in freezer.

For filling, soften chocolate in top of double boiler over simmering water. Let cool to lukewarm (95 degrees). Add whole eggs and mix well. Add yolks and mix until thoroughly blended.

Chip cream with powdered until soft peaks form. Beat egg whites until stiff by not dry. Stir a little of the cream and whites into chocolate mixture to lighten. Fold in remaining cream and whites until completely incorporated. turn into crust and chill at least 6 hours, preferably overnight.

Whip 2 cups cream with sugar to taste until stiff.

Loosen crust on all sides using sharp knife, remove springform. Spread cream over top of mousse.

Grate wedge of semi-sweet chocolate over top of mousse or be creative with curls of chocolate, etc.