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