Why don't you just whip some cream until very stiff--add some flavoring and some stabilizer (gelatin, powdered sugar etc) or Whip It stuff to it, and then add your pistachio flavoring or even experiment with adding pistachio instant pudding. Not sure how the texture or flavor will turn out, but it's an experiment, right? If you are limiting yourself to 6 ingredients (in the mousse itself or in the entire dessert??), well, that may be a problem. Smiles, Sooz

I haven't gotten around to cooking meat in my pressure cooker, but yours looks inspiring. I'll bet I could cook a pot roast with turkey thigh, since DB won't eat beef (although I will). I recently learned that I am supposed to clean the pressure valve after each use, and I'm hoping that will make it work better. The instructions also say to oil the gasket before each use, and I have not been doing that either! I tried microwaving chocolate maybe two times and went back to the double boiler. I will never microwave chocolate again - I like the double boiler so much better. My microwave refuses to die - maybe you could come over and kill it for me so that I could justify getting a new one. I haven't made chocolate mousse in a long time, but I used to use the Joy of Cooking recipe, and it had egg whites as well as cream, but I do not think it had egg yolks. I used to make mousse to use up extra egg whites after making Chocolate Hazelnut Bavarian Cream Pie, which uses a creme Anglaise type of recipe. I use Frangelico in the Bavarian Cream, and I'm thinking you could experiment with adding liqueur to your mousse. You might need to add an egg yolk to the chocolate first to get that to work, however. A touch of Kahlua would give it a nice mocha flavor. OTOH, keeping it simple is nice also, especially if you are pressed for time. Lars This post was edited by publickman on Tue, Jun 3, 14 at 14:12

I was given this recipe in a cooking class long ago. (My notes are at home and I am not. I found this basic recipe below online.) Use a double boiler for melting the butter and chocolate and adding the yolks. You will want to marry the whipped egg whites (to form a stiff peak) with the chocolate mixture by folding in a few tablespoons and then folding in the rest of the egg whites so the mixture doesn't flatten your whites. This makes a very firm mousse, when cooled it can be sliced. It is also delicious. Use good quality chocolate. Culinary Institute LeNotre Ingredients 10 ý T unsalted butter The yolk from 3 large eggs The whites from 4 large eggs ý C powdered sugar 10 ý oz. Dark chocolate Directions 1. Melt the chocolate and add the butter. 2. Mix the egg yolks in the chocolate with the whisk. 3. Fold in the whipped egg whites, tightened with the sugar. 4. Let it cool down in the fridge for about 4 hours before enjoying.

This is the one I make when company comes and it's easy! You can easily add Kahlua or Amaretto to this but I wouldn't...it's just perfect the way it is. It has a great mouth feel. Dark Chocolate: Milk Chocolate: White Chocolate: 6 ounces semisweet (or milk or white) chocolate 3 tablespoons butter 4 medium, very fresh eggs, separated 1/2 teaspoon cream of tarter 2 tablespoons sugar 2 tablespoons powdered sugar 1/2 cup cold heavy cream 1/2 teaspoon vanilla whipped cream and chocolate curls; garnish First, place a stainless steel bowl and a wire whisk in the refrigerator. Then chop chocolate into small pieces and place in a medium, non-stick skillet along with the butter; melt over low heat stirring constantly. Remove from heat to cool slightly. In a medium size bowl, beat egg whites until foamy. Add cream of tarter and continue to beat gradually adding 2 tablespoons granulated sugar until it forms stiff peaks; set aside. Stir the egg yolks into the slightly warm chocolate in the skillet, 1 at a time. Using the chilled bowl and whisk, beat (donÂt use a mixer) 1/2 cup heavy cream until it begins to foam and gradually add 2 tablespoons powdered sugar then vanilla. Continue beating just until stiff peaks; do not over beat. Gradually and gently fold chocolate mixture into beaten egg whites then gently fold that mixture into whipped cream in cold bowl. Do not over work the mousse! Spoon into 4 martini glasses, cover and chill at least 2 hours. Garnish as desired. Marilyn