Chocolate and chili pot de creme

For dessert the other night I prepared some pot de cremes. I make these from a recipe I found online a few years back, and then refined. It is full proof with a nice creamy consistency, with plenty of bite. We served it with chocolate pain perdue, cajeta sauce, and a cinammon bavarois (not seen because I ate it all at the dinner). For this one I have some cocoa nibs and pistachio brittle. What I really love about this bite is this. Each bite of it can be different. You can drag the pain perdu through the caramel with or without the chilis, and then dunk it in the pot de creme. Or any combination thereof. Anyhow seriously good eats.

2 cups whipping cream
1 cup half and half
1 Chipotle chili, seeded
1 Ancho chili, seeded

1/8 teaspoon salt
6 large egg yolks
1/4 cup sugar
2 tbsp dark agave nectar
6 1/2 oz dark chocolate (preferably Mexican Ibarra mixed with dark chocolate 50/50)
1 teaspoon vanilla extract

sprinkle of smoked paparika


Combine cream, 1/2 and 1/2 and chilis in a pot on med.
Bring to a simmer and remove from heat. Let stand 15 min.
Strain
Beat eggs, salt and sugar to ribbon till pale and increased in volume.
Strain cream mixture into eggs add agave nectar and vanilla and cook over bain marie for 5 minutes.
Strain into container with chopped chocolate.
Use immersion blender to ensure good mixing and consistency.
Pour into espresso cups.
Pinch of paprika on top of each (but very little).
Makes about 10, based on my espresso cups.