Add mini chocolate chips to a blender. Whisk the milk, heavy cream, Scotch, egg yolks, granulated sugar, and salt in a medium saucepan over medium heat. Stirring constantly with a rubber spatula, cook until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.

Immediately pour the liquid mixture over the chocolate in the blender. Cover and blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.