2 (1 oz.) sqs. unsweetened baking chocolate, chopped
12 oz. semi-sweet chocolate (morsels or chopped bars)
3 tbsp. sugar
2 tbsp. freeze-dried coffee
3 tbsp. liqueur (dark rum, kahluha, cognac)
5 extra lg. eggs
1 1/2 c. milk or half & half
Whipping cream

Put first 6 ingredients in large blender. Mix at high speed until chocolate is chopped fine and mixture looks like thick shake. Heat the milk (half & half) to the boiling point. Stir briefly and heat more - the microwave works great! The milk must be over 200 degrees in order to cook the eggs and allow mousse to set up.

Add hot milk to the blender; hold on cover and run on high until a uniform consistency and color is reached. Pour into 1 bowl or many serving size glasses and chill at least 8 hours. It's heavy for a "mousse" but fast and easy. The whipped cream makes it nicer when served. Makes 8 to 10 servings.