Chocolate Mousse Pie

CHOCOLATE CRUST
2/3 pk Dark choc. wafers (8 1/2-oz)
2 tb Butter; melted

FILLING
8 Eggs; separated
Sugar
2 ts Vanilla
1/4 ts Salt
1/2 c Brandy
10 oz Unsweetened chocolate
2 oz Semisweet chocolate
3/4 c Butter; softened
1/2 c Coffee
1 1/2 c Whipping cream

Soak cherries in 1/2 cup brandy and place in freezer. Melt 5 ounces
semisweet chocolate over hot water. When cherries are frozen, dry on paper
towel and quickly dip, one at a time, into chocolate, swirling around by
stem until completely covered. Chocolate will harden almost immediately.
Place on waxed-paper- lined rack in refrigerator until ready to use.

To make crust, grind wafers in blender until crumbs are very fine. Combine
melted butter with crumbs and pat onto sides and bottom of buttered 9-inch
springform pan. Bake at 325F 10 minutes. Remove from oven and cool
completely.

Meanwhile, to make filling, combine egg yolks, 1 1/2 cups sugar, vanilla,
salt and 1/2 cup brandy in top of double boiler. Place over simmering water
and beat until pale yellow and thick, about 8 to 10 minutes. Remove from
water and set aside. Melt unsweetened and 2 ounces semisweet chocolate in
top of double boiler over hot water. When melted, remove from water and
beat in softened butter, a bit at a time. Gradually beat chocolate into egg
yolk mixture until smooth. Chocolate mixture will congeal and become very
stiff. Beat in coffee. Beat egg whites (at room temperature) into soft
peaks. Gradually beat in 3 tablespoons sugar until stiff peaks form. Beat 1
cup of beaten egg whites into chocolate mixture to thin, then carefully
fold in remaining beaten egg whites until thoroughly incorporated. Whip
cream until stiff and gently fold into chocolate mixture. Pour into
prepared crust and chill overnight in refrigerator. Garnish with cherry
cordials.