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12 ounces chocolate wafers, crushed
1/2 cup butter, melted
16 ounces semi-sweet chocolate chips
2 eggs
4 eggs, separated
1 teaspoon vanilla
4 cups whipping cream, divided
10 tablespoons powdered sugar, divided
chocolate curls to garnish
Combine wafers and butter. Press on bottom and sides of greased springform pan, chill; melt chocolate chips in double boiler (or microwave). Add whole eggs, mix well.
Add vanilla; beat 2 cups cream until soft peaks form; add 6 tablespoons powdered sugar and beat until stiff; beat egg whites until stiff.
Fold whipped cream and whites into chocolate mixture until well blended. Pour into crust, chill overnight. (May be frozen at this point. The texture of this mousse is actually better when it is slightly frozen.)
Whip remaining 2 cups cream and 4 tablespoons sugar until stiff; loosen crust from sides of pan with knife. Top with sweetened whipped cream. Garnish with chocolate curls or chocolate leaves.
Yield: 12 servings
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