1. Heat oven to 350°F. Place eggs in medium heat proof bowl; beat slightly with fork. Set aside. Place eight 5-ounce oven proof cups into one or two baking pans with 2-inch sides.
2. Combine cream and sugar in medium saucepan. Heat over medium heat, stirring constantly, until mixture is very hot, but not boiling.
3. Remove from heat; add chocolate chips. Beat with whisk until chocolate is melted and mixture is smooth. Gradually stir about half of hot liquid , a small amount at a time, into eggs, stirring constantly. Return egg mixture to saucepan; add vanilla and stir until thoroughly blended. Divide chocolate mixture into cups. Pour water into pan to a depth of about 1 inch.
4. Bake 40 to 45 minutes or until set. Remove cups from water. Cool. Loosely cover; refrigerate 8 hours or overnight until thoroughly chilled. Serve with sweetened whipped cream and fruit garnish, if desired. 8 servings.