Mud Pie

Crust.
Combine all ingredients in bowl and toss until thoroughly combined.
Press mixture into the bottom of a 10" springform pan and refrigerate.
Dense Mousse.
Melt the semisweet chocolate and the butter together in the top of a double boiler over medium-low heat.
Let cool slightly, then whisk in the egg yolks.
Whisk in the malt powder.
Keep warm.
In the bowl of a mixer, whip the egg whites until they form soft droopy peaks.
Still whipping, add the sugar in a thin stream and whip until the mixture is stiff and glossy.
Fold into the chcolate mixture.
Pour into the pan and smooth the top with a rubber spatula.
Refrigerate.
Light Mousse.
Melt the chcolates together in the top half of a double boiler over medium-low heat.
Let cool slightly.
Meanwhile, in a mixer, whip the cream until it forms soft peaks and chill.
In a mixer, whip the egg whites until they form soft, droopy peaks.
Still whipping, add the sugar in a thin stream and whip until the mixture is thick and glossy.
A third at a time, fold the egg whites into the chocolate mixture.
(You mad need to whisk, not fold, the first third if the mixtue is very thick).
Fold the whipped cream into the mousse.
Pour over the dense mousse and smooth the top with a rubber spatula.
Chill until set, at least 3 hours or up to 1 day.
To turn the pie out of the pan, warm the sides with torch and remove the walls.
Slice with a knife dipped in hot water.