In blender container, combine semi-sweet real chocolate morsels, sugar and eggs. Pour in hot milk and liquor, blend on medium speed until mixture is smooth. Pour into pots de creme or demitasse cups and chill in refrigerator 1 hour. Garnish with whipped cream, if desired. Always keep under refrigeration until ready to serve. Makes eight 4-ounce servings

Variation: For a mocha mousse, follow above recipe but add 3 tablespoons instant coffee after adding the 3 eggs.