Chocolate Mousse Cake Recipe Ingredients: 16 oz of semi-sweet chocolate chips 1 cup of confectioner’s powdered sugar 6 egg yolks 6 egg whites 1 quart whipping cream Chocolate wafer crumbs (I buy 2 Nabisco chocolate pie shells pre made and use the crumbs) 1 stick of butter 10 inch spring form pan Double Boiler ( Just use a small 1 or 2 qt. sauce pan inside a 5 qt with some boiling water) Good mixer to mix the ingredients. I use a big kitchen aid mixer which has a large mixing bowl but whichever you use you need a big mixing bowl although I once did it in a large pot   Preparing the crust: Melt the butter and mix it into the chocolate wafer crumbs to get them moist. Line the spring form pan bottom and sides by packing the crumbs with your hands After you have a good layer place the pan in the freezer while you prepare the rest of the mousse     Allow a few minutes for eggs to reach room temperature Separate the egg yolks and egg whites and put in two different containers and set aside Mix the powdered sugar into the whipping cream thoroughly   Melt the chocolate chips in the double broiler on low to medium heat   Mix the egg yolks well with a spoon Fold the eggs yolks into the whipping cream mixture Fold the melted chocolate into the mixture The last thing is to beat the egg whites until they peak   Fold the peaked egg yolks into the mixture and continue to mix very thing completely Finally pour the entire mixture slowly into the crust you prepared in the 10 inch spring form pan Refrigerate the mousse for at least 12 hours and preferably 18. I often put a whipping cream topping on my mouse after the mousse has been refrigerated and then place it back in the refrigerator. Sometimes I sprinkle chocolate shavings for a decorative effect I have also frozen the mousse pie for days after it is ready and it still works well. Bon Apetit’