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1
For Crust: Combine crumbs and butter.
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2
Press on bottom and completely up sides of 10-inch springform pan.
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3
Refrigerate 30 minutes (or chill in freezer).
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4
For Filling: Soften chocolate in top of double boiler over simmering water.
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5
Let cool to lukewarm (95u00b0F).
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6
Add whole eggs and mix well.
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7
Add yolks and mix until thoroughly blended.
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8
Whip cream with powdered sugar until soft peaks form.
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9
Beat egg whites until stiff but not dry.
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10
Stir a little of the cream and whites into chocolate mixture to lighten.
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11
Fold in remaining cream and whites until completely incorporated.
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12
Turn into crust and chill at least 6 hours or, preferably, overnight.
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13
For Leaves: Melt chocolate and shortening in top of double boiler.
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14
Using spoon, generously coat underside of Camellia or other waxy leaves.
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15
Chill or freeze until firm.
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16
Whip remaining 2 cups cream with sugar to taste until quite stiff.
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17
Loosen crust on all sides using sharp knife; remove springform.
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18
Spread all but about 1/2 cup cream over top of mousse.
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19
Pipe remaining cream into rosettes in center of pie.
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20
Separate chocolate from leaves, starting at stem end of leaf.
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21
Arrange in overlapping pattern around rosettes.
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22
Cut pie into wedges with thin sharp knife.
