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Put the water in a small bowl and sprinkle the gelatin on top. Allow the gelatin to bloom for 5 minutes.
In a medium saucepan, combine the half and half, allulose, and salt.
Heat the half and half mixture over medium heat just to boiling, stirring regularly with a whisk.
Remove the half and half mixture from the heat and add the sugar free chocolate chips, bloomed gelatin, and vanilla. Whisk to combine as the chocolate chips melt and the gelatin dissolves into the hot half and half (see note below).
Pour the chocolate pudding mixture evenly into 8 ramekins (or glasses, mugs, etc). Cover with plastic wrap and chill for at least 4 hours, or until the gelatin has set. Serve with homemade whipped cream lightly sweetened with a keto-friendly sweetener like allulose, erythritol, or stevia.