Smooch, I just wanted to let you know that I made a double batch of this fabulous chocolate mousse so that I could make a mousse pie. In the past I had been using a commercial mousse mix and dream whip. Now that I know how to make this fabulous mousse thanks to you, I decided to use your recipe. First I made and baked a chocolate graham cracker crust and let it cool. Then I made my superfine sugar with my food processor. I weighed out my chocolate chips using a bag of 60% cacao chips that I bought at Aldi during the Chrismas baking season. I measured out my cream and got every thing ready so that I could proceed. Then I made my egg whites using meringue powder instead of actual egg whites. I got it all whipped up before I started my mousse making. Next I got out one of my bigger bowls and put about a tablespoon of salt in it. Put a bunch of ice cubes in the bowl, added water and stirred to dissolve the salt. Adding salt makes the water temperature go below freezing. (I think I'll use this method to make my whipping cream the next time I make it.) I then placed the big bowl in my sink and used a 3 quart Farberware bowl to mix the cream in. Then I mixed half of the whipping cream with some very strong rum that I have from Austria. This is 160 proof rum (serious stuff) so it is to be used sparingly. I only used 2 tablespoons and it was just right. Any more would have been over powering. NO I DO NOT KNOW WHERE THE AVERAGE PERSON CAN BUY THIS RUM. My uncle gets it for me through the PX down in the DC area. The bottle is over 20 years old that is how little I use it. I only use it to make mousse and Chrismas cookies. I got the cream whipped a bit and then started adding in the chocolate/cream mix as the beaters were running. I really could have used another set of hands for this task! I did it this way in hopes of avoiding lumps of chocolate. I still ended up with a few, but over all it worked out very well. I got the cream whipped and then added a bit of the meringue to lighten it. Then I poured the cream mix into my big stand mixer bowl and used the whisk attachment to fold it all together by hand. I’m thinking I need to invent a handle for the whisk attachment to make this process easier. It is very hard to hold it in my hand. I didn’t want to use the mixer to fold the ingredients together as I was worried that it would have deflated. I filled the pie crust and then let everything sit in the refrigerator over night. This morning I took the cold leftover mousse and piped shells onto the pie. Here’s a photo of the finished dessert. I’m sure that I’ll have to serve small slices so that we don’t all keel over from a heart attack from the richness of this dessert.