Chocolate Mousse Pie

• 3 c. chocolate wafer crumbs (1 1/3 boxes, Nabisco "famous" wafers)
• 1 cube unsalted butter, melted
• 16 oz. bittersweet chocolate
• 2 eggs
• 4 egg yolks
• 4 egg whites
• 2 c. cream (heavy whip)
• 6 Tbsp. powdered sugar
• 2 c. whipped cream
• chocolate leaves
• 8 to 10 camellia leaves, coated with bittersweet chocolate

1. Grind cookies in food processor or blender.
2. Mix with melted butter and press into 10-inch spring-form pan.
3. Chill 1/2 hour; hurry it up in freezer.
4. Melt chocolate in double boiler.
5. Remove from heat and cool a bit.
6. Add the 2 whole eggs and mix well.
7. Add egg yolks and mix very well.
8. Beat cream (2 cups) with the powdered sugar until soft peaks form.
9. Beat egg whites until stiff but not dry.
10. Lighten chocolate mixture by stirring in a little of the egg whites and a little of the cream.
11. Fold in remaining egg whites and remaining cream.
12. Pour into chilled crumb crust.
13. Chill overnight (or at least 6 hours).

chocolate wafer crumbs, unsalted butter, bittersweet chocolate, eggs, egg yolks, egg whites, cream, powdered sugar, whipped cream, chocolate, camellia

Taken from www.cookbooks.com/Recipe-Details.aspx?id=908221 (may not work)