Place chocolate pieces into a blender, add eggs, liqueur, salt and cinnamon and blend. While blending, remove disk from blender lid and very slowly pour in hot espresso. The coffee must be extremely hot in order to achieve the proper consistency and texture.
Blend for a minute or so until mixture is smooth and fairly free of visible bits of chocolate. Pour the mixture into small serving cups, leaving room to add a dollop of whipped cream upon serving. Place in the refrigerator for at least 3 to 4 hours to set.
To serve, garnish with whipped cream and an optional chocolate curl or edible flower. Serve chilled