Melt 2 oz of bittersweet chocolate using a bain marie ( a glass bowl over set over a pot of boiling water) or carefully in the microwave.
In a small saucepan, whisk 1 cup of Forager Project Half & Half and 1 teaspoon of tapioca starch over medium heat. Bring the mixture to a simmer, whisking occasionally, until it is thick enough to coat the back of a spoon, about 3-5 minutes.
Once thickened, turn off the heat and stir in agave, melted chocolate, salt, and peppermint extract.
Divide chocolate mixture into ramekins or small bowls and refrigerate until set, about 2 hours.