Baked Chocolate Custard with butterscotch whipped cream

1 cup semi sweet chocolate chips
2 cups heavy cream
1 cup milk
4 egg yolks
3 T. sugar
pinch of salt
5 T. butterscotch syrup

heat oven to 300.
put chocolate chips in a bowl. In a saucepan bring 1 cup heavy cream and milk to a light boil over low heat. Pour cream mixture over chocolate chips. Whisk until smooth.
In large bowl, whisk egg yolks, sugar and salt. whisk in 1/2 cup of chocolate mix. then add egg mix to remaining chocolate mix. strain custard through a fine mesh sieve and divide among ramekins.
Put ramekins in large roasting pan. pour hot water into the pan up to the sides of the ramekins. Cover with foil and bake on center rack until edges are slightly set but center is still soft. 30-35mins.
Cool completely. Refridge for 3hrs.
Beat remaining cream and syrup with mixer until thickened.
Top custard with butterscotch cream.