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1
In a medium heatproof bowl, combine the chocolate and boiling water and stir until completely melted and smooth.
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2
Refrigerate the filling until firm, at least 1 hour and as long as overnight.
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3
Preheat the oven to 350.
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4
Brush six 4-ounce ramekins with the melted butter.
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5
Line the bottoms with rounds of wax paper, butter the paper and sprinkle with sugar.
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6
In a large bowl, beat the eggs and the 6 tablespoons of sugar with an electric mixer until pale and thick.
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7
Sift the cocoa powder, flour and star anise into a bowl.
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8
Whisk in the half-and-half and rum just until smooth.
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9
Lightly whisk in the beaten egg mixture.
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10
Moisten 1 cup of frozen brioche cubes at a time in the chocolate custard until slightly saturated, about 30 seconds.
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11
Using a slotted spoon, drain the brioche cubes and use them to fill the ramekins halfway.
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12
Place 1 1/2 tablespoons of the chocolate filling in the center of each ramekin.
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13
Moisten the remaining frozen brioche cubes in batches and fill the ramekins, mounding them slightly in the center.
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14
Discard any remaining chocolate custard.
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15
Set the ramekins in a roasting pan and pour enough hot water into the pan to reach 1 inch up the sides.
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16
Cover the pan with foil and bake for about 25 minutes, or until the puddings are puffed and set.
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17
Remove the ramekins from the water bath and let cool for 10 minutes before unmolding.
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18
Invert the bread puddings onto small dessert plates.
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19
Remove the wax paper and serve warm with the sweetened whipped cream.
