1 c  Flour; all purpose

           Pastry:
      2 ts Sugar; icing

      1 oz Chocolate; melted (1 square

    1/2 c  Butter; softened

           Mousse filling:
    1/3 c  Whipping cream

      5 oz Chocolate; 5 squares

      2 ts Butter

      2    Eggs

    1/4 c  Sugar

           Garnish:
      3 oz Chocolate; 3 squares

           Sugar; icing
    You need a 9 1/2" flan pan with a removable bottom to make this
  spectacular looking dessert.   PASTRY: Combine flour, icing sugar and
  1 melted square chocolate. Cut in 1/2 cup softened butter (with pastry

  blender or in food processor) till mixture resembles coarse crumbs,
  form into ball with hands. Press into bottom and sides of flan ring
  pan with removable bottom that has been greased. Chill 1 hour. Bake at
  425F for 10 minutes; cool.   MOUSSE FILLING: Bring 1/2 cup whipping

  cream to a boil, Add 5 squares chocolate and 2 tbsp butter, stir until
  melted. Blend in 2 eggs yolks well, remove from heat. Beat egg whites
  till frothy, gradually add 1/4 cup sugar, beating till stiff peaks
  form. Gently fold into chocolate mixture; pour into pastry crust,
  chill 10 minutes.   GARNISH: Shortly before serving, sprinkle 3
  squares (coarsely grated- use a vegetable peeler to make curls) over
  mousse. Lay 3 strips of wax paper across flan. Sift icing sugar over
  flan; remove wax paper.  NB: Don't make or serve this on a hot day; it
  will melt.   from Baker's Chocolate
  Source: Baker's chocolate ad