In saucepan over low heat, cook half n half and chocolate chips until chips are melted and mix is smooth. Cool slightly. In small bowl, whisk eggs, sugar and salt together. Stir into chocolate mixture. Pour into ungreased custard cups. Place cups into a baking pan. Add boiling water to within 1/2" of tops of cups. Bake 20 minutes at 350 degrees. Cover and refrigerate 4 hour before serving. Refrigerate left-overs.
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