2 cups heavy cream
3/4 lb semisweet chocolate coarsely chopped
4 large egg yolks
3 T dark rum or brandy
3 T salted butter
In a medium saucepan, heat the cream until bubbles form around the edge.
Remove from heat and add chocolate, let stand 1 minute then whisk until smooth.
Whisk egg yolks in small bowl, then whisk in a small amount of the hot chocolate mixture to temper the egg.
Mix yolks into chocolate in pan.
Stir in butter and rum.
Pour onto ramekins or espresso cups and refrigerate until chilled at least 4 hours.
Serve topped with whipped cream
Chocolate chips work just fine. If you want to elevate this use a nice bittersweet imported chocolate.