I LOVE the Baths! The second time we went there we rented a villa quite close by. Heavenly! Did you get to Mad Dog's? We practically lived on their BLT's and pina coladas, and loved the friendly, informal atmosphere there. When we told Mad Dog (Colin) that we were leaving the next morning and asked what time he opened, he said "What time do you want us to open?" Incredible! Too bad you aren't a swimmer. I'm not a great swimmer, but I do love the snorkeling there.

Is it difficult to remove from the pan without using a springform? Haven't had a chocolate mousse cake in ages. Ginger, Out of the 4 times I have made this cake, I have always used a springform pan. I think it would be very difficult to remove using a standard cake pan.

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

publickman, thanks for the mention that Pernigotti can still be purchased! I don't know why I never thought to search on Amazon.com for it, but I just did and have ordered it from chefshop.com through Amazon's Marketplace. It is NOT eligible for Prime membership's free 2-day shipping, but if you're registered at Amazon it's a one-click to order it...so convenient! Oh boy, my Black Bottom Cupcakes are going to be soooooo good again with this stuff. They're good anyway, but with the Pernigotti they jump up a whole level higher. Scharffenberger's cocoa is okay but Valhrona is better. But I like the Pernigotti best of all.