In a heavy medium saucepan, combine semisweet chocolate, milk, and sugar. Cook and stir over medium heat about 10 minutes or until mixture comes to a full boil and thickens.
In a medium bowl, beat eggs. Gradually stir about half of the mixture into the eggs. Add the egg mixture to the remaining mixture in the saucepan. Cook and stir over low heat for 2 minutes more.
Remove from heat. Stir in the orange liqueur and brandy. Pour into 8 pots de creme cups or small dessert dishes. Cover and chill in the refrigerator for 4 hours.
Top with the whipped cream or dessert topping. Grate some bittersweet chocolate and sprinkle over each serving, if you like. Makes 8 servings.
If you like, omit the liqueur and brandy and add 1/4 cup additional milk.