CRUST
3 cups chocolate water
crumbs
1/2 cup (1 stick) unsalted butter, melted

FILLING
1 pound semisweet chocolate
2 eggs
4 egg yolks
2 cups whipping cream
6 tablespoons powdered sugar
4 egg whites, room temperature

CHOCOLATE LEAVES
8 oz semisweet chocolate
1 tablespoon vegetable shortening
Camellia or other waxy leaves
2 cups whipping cream
Sugar

3 cup s chocolate water 1/2 cup (1 stick) unsalted butter, melted 1 pound semisweet chocolate 2 eggs 4 egg yolks 2 cup s whipping cream 6 tablespoons powdered sugar 4 egg whites, room temperature 8 oz semisweet chocolate 1 tablespoon vegetable shortening 2 cup s whipping cream

1. FOR CRUST. Combine crumbs and butter. Press on bottom and completely up sides of 10-inch springform pan. Refrigerate 30 minutes (or chill in freezer).
2. FOR FILLING: Soften chocolate in top of double boiler over simmering water. Let cool to lukewarm (95 F). Add whole eggs and mix well. Add yolks and mix until thoroughly blended.
3. 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 overnight.
4. FOR LEAVES: Melt chocolate and shortening in top of double-boiler. Using spoon, generously coat underside of leaves. Chill or freeze until firm.
5. Whip remaining 2 cups cream with sugar to taste until quite stiff.
6. Loosen crust on all sides using sharp knife; remove springform. Spread all but about 1/2 cup cream over top of mousse. Pipe remaining into rosettes in center of pie.
7. Separate chocolate from leaves, starting at stem end of leaf. Arrange in overlapping pattern around rosettes. Cut pie into wedges with thin sharp knife.