Pots De Crème With Chocolate, Chile And Espresso

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2 1/4 cups light cream or half-and-half

2 dried ancho chiles—stemmed, seeded and coarsely chopped

4 1/2 ounces bittersweet chocolate, finely chopped

2 tablespoons sugar

Pinch of salt

6 large egg yolks

1 1/2 teaspoons pure vanilla extract

1 teaspoon instant espresso powder

Boiling water

Lightly sweetened whipped cream and dulce de leche, for serving

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