yield approx. 16 servings

Crust: 10 oz. fine chocolate cookie crumbs
    2 oz. melted butter
Combine and press into 12 inch tart pan

Filling:  36 oz. chocolate chips
    3 1/2 cups heavy cream
    3 egg yolks

Bring cream to a boil.  Pour over chips and whisk until chips are melted.
Add egg yolks and whisk until thoroughly combined.
Pour into prepared crust and refrigerate until firm.  About 3 hours.