Crust Combine broken chocolate and pecans in bowl of food processor or blender.
Process until mixture looks like a crumb crust.
Press crumbs into an 8-inch pie plate or 4 individual custard cups or fancy stemmed sherbet glasses.
Filling In a small heavy saucepan, melt broken chocolate with cream on low heat, stirring constantly until smooth.
(Do not boil.) Add Creme de Cacao.
Chill at least 2 hours or until very cold.
Beat until thick and creamy.
Spread into Chocolate Pecan crust.
Chill 1 hour.
Garnish with additional whipped cream around edge and grated milk chocolate, if desired.