Beat egg whites and sugar, adding sugar a little at a time, until stiff.
Scald the milk: Put the milk in a sauce pan with a heavy bottom. Heat the milk over medium heat, stirring regularly, until just below boiling, when small bubbles start to form around the edge of the pan. Remove from heat.
In a blender, add yolks, chocolate chips, instant espresso, brandy and milk. Blend until liquified.
Fold chocolate mixture into egg whites until no white is showing. Pour into ramekins and refrigerate overnight.
Before serving, garnish with any combination of the following: whipping cream, chocolate curls or sprinkles, cocoa powder, white chocolate leaves.