Deep Dark Blender Mousse

Instructions

1. Start by chopping your chocolate in to manageable pieces. I don't like chips in principle because they have wax coating, and you only need it small enough for your blender to handle (ie if you have a Vitamix, your chunks will be larger than mine)
2. Load chocolate in to blender. Start grinding up the chocolate into bits until it looks like dirt. Meanwhile, brew your coffee.
3. Add the eggs, cinnamon/extract/booze and salt and continue blending until you have a grainy paste. Taste and adjust flavorings and salt.
4. Now add the coffee in two parts, blending in between. The coffee will lubricate the mixture while melting the chocolate. Help it along with a rubber spatula until it is grainy no more. Heat from the blender should prevent it from getting to thick to manage.
5. Pour in to the serving vessels of your choice. Chill for 30 minutes (15-20 in the freezer if you're really rushed). The longer you keep it in, the more dense yet luscious.