CRUST
1-1/4 C chocolate wafer crumbs
Melted butter or margarine (maybe 1/3 C?)
MOUSSE
8 ounce semi-sweet chocolate, finely ground
1 ounce unsweetened chocolate, finely ground
4 ounce heavy whipping cream
6 teaspoon sweet unsalted butter
2 eggs, separated
CRUST
Add butter to crumbs just until it will hold its shape when pressed into a pan. I’m sorry but I’ve never bothered to measure the butter!
MOUSSE
Beat the egg whites until stiff peaks forms. Set aside.
Heat the cream and butter in a heavy saucepan or double boiler over medium heat. When the butter is well-incorporated into the cream, add the chocolates. Stir off the heat until melted and well-blended. Add the egg yolks.
Quickly fold 1/4 of the chocolate mixture into the beaten whites, then fold the whites into the chocolate.
Fill the crust with the filling and refrigerate several hours. If you like you may add Bailey’s Irish Cream to the filling to flavour and whip cream with a tiny bit of sugar and some Frangelico liqueur. Amaretto for the whipping cream is also nice. It’s just a decadent final touch to an already-decadent dessert.