---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHOCOLATE MOUSSE PIE
  Categories: Pies, Desserts
       Yield: 8 servings
  
 ------------------------------CHERRY CORDIALS------------------------------
      13    Maraschino cherries w/ stems
            - drained
     1/2 c  Brandy
       5 oz Semisweet chocolate
 
 ------------------------------CHOCOLATE CRUST------------------------------
     2/3 pk Dark choc. wafers (8 1/2-oz)
       2 tb Butter; melted
 
 ----------------------------------FILLING----------------------------------
       8    Eggs; separated
            Sugar
       2 ts Vanilla
     1/4 ts Salt
     1/2 c  Brandy
      10 oz Unsweetened chocolate
       2 oz Semisweet chocolate
     3/4 c  Butter; softened
     1/2 c  Coffee
   1 1/2 c  Whipping cream
  
   Soak cherries in 1/2 cup brandy and place in freezer. Melt 5 ounces
   semisweet chocolate over hot water. When cherries are frozen, dry on paper
   towel and quickly dip, one at a time, into chocolate, swirling around by
   stem until completely covered. Chocolate will harden almost immediately.
   Place on waxed-paper- lined rack in refrigerator until ready to use.
   
   To make crust, grind wafers in blender until crumbs are very fine. Combine
   melted butter with crumbs and pat onto sides and bottom of buttered 9-inch
   springform pan. Bake at 325F 10 minutes. Remove from oven and cool
   completely.
   
   Meanwhile, to make filling, combine egg yolks, 1 1/2 cups sugar, vanilla,
   salt and 1/2 cup brandy in top of double boiler. Place over simmering water
   and beat until pale yellow and thick, about 8 to 10 minutes. Remove from
   water and set aside. Melt unsweetened and 2 ounces semisweet chocolate in
   top of double boiler over hot water. When melted, remove from water and
   beat in softened butter, a bit at a time. Gradually beat chocolate into egg
   yolk mixture until smooth. Chocolate mixture will congeal and become very
   stiff. Beat in coffee. Beat egg whites (at room temperature) into soft
   peaks. Gradually beat in 3 tablespoons sugar until stiff peaks form. Beat 1
   cup of beaten egg whites into chocolate mixture to thin, then carefully
   fold in remaining beaten egg whites until thoroughly incorporated. Whip
   cream until stiff and gently fold into chocolate mixture. Pour into
   prepared crust and chill overnight in refrigerator. Garnish with cherry
   cordials.
  
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