Total Calories: 395
Combine crumbs and butter. Press on bottom and completely up sides of 10-inch springform pan. Refrigerate 30 minutes (or chill in freezer).
Soften chocolate in top of double boiler over simmering water. Let cool to lukewarm (95°). Add whole eggs; mix well. Add yolks and mix until thoroughly blended.
Whip cream with powdered sugar until soft peaks form. Beat egg whites until stiff, but not dry. Stir a little of the cream and whites into chocolate mixture to lighten. Fold in remaining cream and whites until completely incorporated. Turn into Crust and chill at least 6 hours, or preferably overnight.
Whip cream with sugar to taste until quite stiff. Loosen Crust on all sides using sharp knife; remove springform. Spread all but about 1/2 cup cream over top of mousse. Pipe remaining cream into rosettes in center of pie.
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