CRUST:

3 c. chocolate wafer crumbs
1 stick unsalted butter, melted

FILLING:

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

TOPPING:

2 c. whipping cream
Sugar

For crust: Combine crumbs and butter. Press on bottom and completely up sides of a 10 inch springform pan. Refrigerate 30 minutes or chill in freezer.

For filling: Soften chocolate in top of a double boiler over simmering water. Let cool to lukewarm. Add whole eggs and mix well. Add yolks and mix until thoroughly blended. Whip cream with powdered sugar until soft peaks form. Beat egg whites until stiff but not dry. Stir a little of the cream and whites into the chocolate mixture to lighten. Fold in remaining cream and whites until completely incorporated. Turn into crust and chill minimum 6 hours, or, preferably, overnight.

Whip remaining 2 cups cream with sugar to taste until quite stiff. Loosen crust on all sides using sharp knife; remove springform. Spread all but about 1/2 cup of the cream over the top of the mousse. Pipe remaining cream into rosettes in center of pie. Cut pie into wedges with a thin sharp knife. This can be frozen. Thaw overnight in the refrigerator.