To the canister of a high speed blender, add the chocolate chips, sugar, salt, and process on high speed until you have fine chocolate dust; set aside.

To a microwave-safe glass measuring cup, add the heavy cream and heat on high power until just boiling, about 1 1/2 to 2 minutes, but check every 15 seconds or so after 1 minute has passed.

Pour the cream into the blender and process on high speed until smooth.

Evenly divide the chocolate mixture between 2 to 4 ramekins (read blog post for my commentary), cover, and place ramekins in the fridge for at least 2 hours, or until set.

Optionally garnish with whipped cream and/or chocolate shavings before serving.