Chocolate Mousse Pie

Combine crumbs and butter. Press on bottom and completely up sides of a 10-inch springform pan. Refrigerate 30 minutes (or chill in freezer). Soften chocolate in top of double boiler over simmering water. Let cool to lukewarm. Add whole eggs and mix well. Add egg yolks and mix until thoroughly blended. Whip cream with powdered sugar until soft peaks form. Beat egg whites until stiff but not dry. Stir a little of the cream and whites into the chocolate mixture. Fold in remaining cream and whites until completely incorporated. Turn into crust and chill at least 6 hours or preferably overnight. Melt chocolate and shortening in the top of a double boiler. Using spoon, generously coat underside of leaves, Chill or freeze until firm. Whip remaining 2 cups of cream with sugar to taste until quite stiff. Loosen crust on all sides using sharp knife; remove springform. Spread all but 1/2 cup cream over top of mousse. Pipe remaining cream in rosettes in center of pie. Separate chocolate from leaves, starting at stem end of leaf. Arrange in overlapping pattern around rosettes.