Chocolate Mousse Tart

Directions

1. 1
   In double boiler or bowl set over hot water, melt chocolate and butter, stirring.
2. 2
   Remove from the heat and mix in sugar until smooth.
3. 3
   Return to low heat and add yolks, 1 at a time, beating well after each.
4. 4
   Remove from heat and transfer to a large bowl. You can also put all ingredients into a blender at this point, pulsing after each addition.
5. 5
   Add cream and orange liqueur and mix well.
6. 6
   Sprinkle gelatin over 1/4 cup warm liquid, stirring until mixed well. Let stand for 1 minute. Fold into mousse mixture.
7. 7
   Spoon mousse into graham cracker pie shell and smooth over with spatula. May also be spooned into individual tart shells.
8. 8
   Refrigerate 3 to 4 hours to overnight until well chilled and set. Pie will have the consistency of fudge rather than a traditional mousse.
9. 9
   Top with whipped cream, pecans or berries and chocolate shavings. Cut into small wedges and serve.