CRUST:

3 c. chocolate wafers, crushed (1 1/2 pkgs. Nabisco's)
1/2 c. unsalted butter, melted

FILLING:

1 lb. sweet or semi-sweet chocolate (milk chocolate is harder to work with than German's sweet or semi-sweet)
2 whole eggs at room temp.
4 egg yolks at room temp.
4 egg whites at room temp.
2 c. whipping cream
2 tsp. instant coffee
3/4 oz. Kahlua liqueur

TOPPING:

2 c. whipping cream
2 tsp. instant coffee
1 tbsp. powdered sugar

1. To make the crust, blend wafers and butter together and press in bottom of an 8 inch springform pan.

2. To make filling, beat chocolate over double boiler until completely melted. Remove from heat and let stand until chocolate comes down to 95 degrees (i.e. warm, but not hot).

3. In a very clean, dry bowl, whip egg whites at medium speed until stiff but not dry. In a separate, chilled bowl, whip cream until stiff.

4. In another bowl mix chocolate at medium speed. Add whole eggs, then egg yolks, coffee and liqueur. Mix until thoroughly incorporated. Add 2 tablespoons of whipped whites and 2 tablespoons of whipped cream and continue to mix.

5. Remove from mixer and fold whites, whipped cream and chocolate mixture together and spoon mixture into pan. Refrigerate overnight. (Can also be frozen.)

6. To make topping, blend whipped cream, coffee and sugar in a mixing bowl and whip at medium speed until soft peaks form. Spoon on top of slices of mousse to serve.

If you do want to use fresh eggs, use 4 large pasteurized eggs in place of the whole eggs and egg yolks, and use reconstituted dried egg whites instead of the fresh.