Deep Dark Blender Mousse

Directions

1. 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. 2
   Load chocolate in to blender. Start grinding up the chocolate into bits until it looks like dirt. Meanwhile, brew your coffee.
3. 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. 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. 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.