Makes 6 servings.

1/3 c. very hot coffee
1 pkg. (6 oz.) semi-sweet chocolate pieces
4 egg yolks
2 tbsp. creme de cacao liqueur
4 egg whites
Whipped cream
Chopped pistachio nuts

Combine hot coffee and chocolate pieces in the container of an electric blender. Cover blender; whirl at high speed until the mixture is very smooth, about 30 seconds.

Add egg yolks and liqueur. cover blender, whirl at high speed 30 seconds, or until the mixture is thick and smooth.

Beat egg whites until stiff in a small bowl. Pour chocolate mixture over egg whites and fold in until no streaks of white remain. Pour into a serving bowl. Chill at least 1 hour.

To serve: Garnish top of mousse with whipped cream and chopped nuts.