1 1/3 c. chocolate wafer crumbs
6 tbsp. butter, melted
1/2 lb. semi-sweet chocolate squares
1 c. whipping cream
3 eggs
1 c. confectioners sugar

CRUST: Combine chocolate crumbs and melted butter. Press into bottom and about 1 1/2 inches up sides of an 8 inch springform pan. Chill.

MOUSSE FILLING: Gently melt chocolate in top of double boiler over simmering water. Let cool 15 minutes, but not longer. Meanwhile, whip cream until soft peaks form. Separate 2 eggs. Beat 2 egg whites until soft peaks form; gradually beat in sugar. Then beat at high speed 1-2 minutes until meringue thickens slightly and becomes glossy. Whisk reserved whole egg and 2 egg yolks into the partially cooked chocolate mixture. Stir a little of the cream into the chocolate mixture to lighten. Then gently fold in remaining cream and whipped egg whites until well incorporated. Turn into prepared crust, cover, and chill at least 4-6 hours or overnight. Decorate with chocolate leaves just before serving, if desired. Serves 12.