Total Calories: 486
Melt semisweet chocolate in double boiler over simmering water. Cool slightly. Add whole eggs and yolks and mix thoroughly. Whip cream with sugar until stiff. Whip egg whites to medium-stiff peaks. Gently fold whipped cream and egg whites alternately into melted chocolate mixture.
Crush chocolate wafers in food processor. Add melted butter and combine. Press mixture into bottom of a 10-inch springform pan. Top with chocolate mousse. Refrigerate for 2 hours. Top with grated white chocolate.
Variation: Egg substitute can be used in place of whole eggs, 4 cups Cool Whip instead of heavy cream, and 1/2 the amount of white chocolate and butter.
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