Chocolate Mousse Pie

Crust5 cups chocolate wafers, crushed1 1/2 sticks ( 3/4 cup) butter, meltedMousse1 tablespoon butter1 pound semi-sweet chocolate, chopped 3/4 cup sugar6 egg yolks, slightly beaten6 egg whites2 cups heavy creamTopping2 1/2 cups heavy cream1 teaspoon vanilla extract6 tablespoons powdered sugarGarnishSeveral small waxy plant leaves 1/2 pound semi-sweet baking chocolate2 teaspoons vegetable oilFor the crust: Thoroughly mix butter into crushed wafers. Press mixture into bottom and sides of 10-inch spring form pan. (Crust should be less than 1/4 inch thick.) Chill crust for 30 minutes.For the mousse: Melt butter in double boiler and add chocolate, heating until melted. Pour melted chocolate in large mixing bowl. Mix in egg yolks and sugar.In a separate bowl, beat egg whites until soft peaks form.In another bowl, beat whipping cream until soft peaks form.In small increments, alternately fold egg whites and whipped cream into the chocolate mixture. Pour into crust and chill overnight or freeze 4 hours.For the topping: Beat cream until it begins to develop very soft peaks. Add vanilla and powdered sugar and continue whipping until stiff peaks form. Spread enough whipped cream over the top of the mousse to fill the remainder of the spring form, leaving 1/4- to 1/2-inch margin to pipe the cream around the top of the mousse.For the garnish: Melt the chocolate and oil in a double boiler. With a very small spoon, such as a baby's spoon, spread a thin layer of chocolate over the back of each leaf. Place carefully on sturdy plate to avoid spilling chocolate over edges of leaves. Chill 2-4 hours. When ready to serve pull leaf away from chocolate and discard. Garnish pie with leaves.Serves 16 to 20.Nutrition values per serving: 575 calories, 40 g fat (23 g saturated), 52 g carbohydrates, 3 g fiber, 6 g protein, 157 mg cholesterol, 225 mg sodium.