Melt the chocolate and butter together in a double boiler over
simmering
water, making sure that the water does not touch the bottom of the
pan
holding the chocolate. Whisk until smooth.
In a mixing bowl, whisk together the eggs, salt, and sugar. Add the
corn
syrup and then the milk, vanilla extract, and cognac or rum. Mix
until
smooth. Stir in the melted chocolate mixture.
Divide the chocolate chips among the 6 tartlets, placing them in the
bottom
of each shell. Pour the chocolate mixture over the chocolate chips,
filling
each tartlet.
Bake the tartlets until almost completely set, 20 to 25 minutes.
Serve the tartlets warm with a dollop of the whipped cream and a
sprinkling
of the spiced almonds. Serve extra whipped cream and spiced almonds
on the
side.
The tartlets are best served the day they are baked. They can be
reheated.
Store them at room temperature.
