6 oz. chocolate chips (only use real chocolate chips or mousse won't set up properly)
2 whole eggs
3 tbsp. leftover coffee
1 tsp. Cointreau
3/4 c. scalded milk

Put everything in the blender. Blend on high for two minutes. Pour into pot de creme cups or whatever dessert cups you have. Chill at least three hours. Serve topped with whipped cream and shaved chocolate (if you have time). Serves 4-6 depending on the size of your dessert cups.