Chocolate Mousse Pie

I have a friend who swears chocolate mousse pie will induce labor. It’s never worked for me;
but it’s still delicious anyway. And this recipe is to-die-for heavenly!

CHOCOLATE MOUSSE PIE

1 Oreo pie crust
8 oz. semisweet chocolate, chopped fine
2 Tbsp. cocoa powder
6 Tbsp. water
2 large eggs, separated
4 Tbsp. sugar
⅛ tsp. salt
1 cup + 2 Tbsp. heavy cream, chilled
whipped cream, for topping

Combine chocolate and water in a medium heatproof bowl set over a saucepan filled with 1-inch of barely simmering water; melt, stirring frequently until smooth. Remove from heat.
Whisk egg yolks, 2 Tbsp. of the sugar, and the salt in a medium bowl about 30 seconds. Pour melted chocolate into the egg mixture and whisk until combined. Let cool about 3-5 minutes.
In a clean bowl, beat egg whites at medium-low speed until frothy (1-2 minutes). Add remaining 2 Tbsp. sugar, increase speed to medium-high and beat until soft peaks form, about 1 minute. Whisk a few strokes by hand, making sure to scrape any unbeaten whites from the bottom of the bowl.
Using a whisk, stir about ¼ of beaten egg whites into the chocolate mixture to lighten it; gently fold in remaining egg whites with rubber spatula until a few white streaks remain.
In the original egg-white bowl, whip cream until soft peaks form. With a rubber spatula, fold the whipped cream into the chocolate stuff until no white streaks remain. Spoon mousse into the pie shell. [Or you could skip the pie shell and spoon it into individual serving dishes. But then it wouldn't be Chocolate Mousse Pie.] Cover and refrigerate until set, at least 2 hours. (May be refrigerated up to 24 hours.)

Serve topped with whipped cream.