Preheat the oven to 325 degrees F.
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.
Recipe courtesy of Emily Luchetti