INGREDIENTS

INSTRUCTIONS

Put the chocolate in a blender on high for 6 seconds (or so). Scrape
the sides of the blender with a knife. Add the water and blend on  high
for 10 seconds.  Then add the yolks and liquer/coffee and blend  until
smooth.  Meanwhile, beat the egg ehites to stiffness.  Fold the
chocolate into the egg whites.  Pour mousse into cups or  into the
graham crakcer crust.  It makes about 4-6 servings.  Break the crackers
into a blender and blend into crumbs. Place the  crumbs into a bowl.
Stir in the sugar, cinnamon and add the butter  and mix. Press into a
pie plate and chill before adding filling.  I cheated and bought a
Keebler shell. I brushed it with egg white and  baked it at 350 for 5
minutes.  I guess you could do that with this  crust, never tried.
Your standard toll-house chocolate works fine for the mousse but the
Ghirardelli chocolate made my knees weak! I also used anisette  instead
of rum.  You should have seen my kitchen!  Flour and chocolate
EVERYWHERE! At  least I got to lick the bowl  Recipe By     : Jessica
Chaiken <11JCHAIKEN@GALLUA. GALLAUDET. EDU>  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1678
Calories From Fat: 1008
Total Fat: 118.9g
Cholesterol: 866mg
Sodium: 445mg
Potassium: 334mg
Carbohydrates: 144.5g
Fiber: 11.5g
Sugar: 22.1g
Protein: 34.7g