Justice Lillie's Chocolate Mousse Pie

Directions

1. For the Chocolate Crust: Heat the oven to 325 degrees. Butter a 9-inch springform pan. Grind the wafers in a food processor or possibly blender till the crumbs are very fine. Combine the butter with the crumbs and pat onto the bottom and up 1 inch of the sides of the pan. Bake 10 min. Remove from the oven and cold completely.
2. For the Mousse Filling: Combine the egg yolks, 1 1/2 c. sugar, vanilla, salt and brandy in the top of a double boiler set over, but not touching, simmering water. Beat till pale yellow and thickened, about 8 to 10 min. Remove from the water and set aside.
3. Heat both chocolates in the top of the double boiler, then remove from the heat and whisk in the butter, a little at a time. Gradually whisk the chocolate into the yolk mix till smooth. The chocolate mix will congeal and become very stiff. Stir in the coffee.
4. Beat the egg whites in the bowl of an electric mixer till soft peaks form. Gradually beat in the 3 Tbsp. of sugar to create stiff peaks. Fold 1 c. of the beaten egg whites into the chocolate mix till combined, then carefully mix in the remaining beaten egg whites till thoroughly incorporated.
5. In the same mixing bowl, whip the cream till stiff and gently fold into the chocolate mix.
6. Pour the mousse into the crust and refrigerateovernight in the refrigerator. Garnish with the cherry cordials before serving. To make slicing the cake easier, place in the freezer for 30 min.
7. For the Cherry Cordials: Place the cherries and the brandy in a small bowl and set in the freezer.
8. Meanwhile, heat the chocolate in a double boiler set over, but not touching, simmering water. When the cherries are hard, about 30 min, pat dry with paper towels. Dip them, one at time, into the chocolate, swirling each around by the stem till completely covered. The chocolate will harden almost immediately. Place the cherries on a wax paper-lined tray and chill till ready to use.
9. This recipe yields 12 servings.