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1
Preheat oven to 350 degrees.
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2
Heat 1 3/4 cups of cream and the chocolate chips over medium heat in a heavy saucepan, stirring constantly until the chocolate is melted and the mixture is smooth.
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3
Allow the mixture to cool for five minutes and add the 1/4 cup of brandy.
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4
Beat the eggs, granulated sugar and the salt and stir the mixture slowly into the chocolate mixture.
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5
Pour the mixture into 8 - 10 pot de creme cups or 4 oz.
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6
ramekins.
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7
Place the pots in a roasting pan large enough to hold all six.
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8
Place in oven, then pour enough hot water into the pan to come 1/3 up the sides of ramekins.
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9
Cover the pan with aluminum foil.
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10
Bake for about 20 minutes.
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11
When gently shaken, they should be set around the edges yet have an area in the middle that will not be completely firm.
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12
Remove the pots from the water and allow them to cool for approximately 30 minutes on a wire rack.
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13
Once cooled, place the lids on the pots then refrigerate the pots de creme for several hours or overnight.
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14
Optional Topping - To Serve.
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15
Beat the 1/2 cup whipping cream with the powdered sugar until stiff.
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16
Top each pot with cream and drizzle a bit of brandy on top of each.
