Milk Chocolate Pots with Citrus Shortbread Recipe

In a heatproof bowl, melt the milk chocolate over a pot of simmering water.

Stir in the heavy cream until smooth and well combined. Remove from heat.

In a separate bowl, combine the orange zest, lemon zest, all-purpose flour, powdered sugar, and softened butter.

Mix until a dough forms, then shape into a disk and wrap in plastic wrap. Chill in the refrigerator for 30 minutes.

Preheat the oven to 350°F (175°C).

Roll out the chilled dough on a lightly floured surface to about 1/4 inch thickness.

Cut out shortbread rounds using a cookie cutter and place on a baking sheet lined with parchment paper.

Bake for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let cool.

Divide the melted milk chocolate mixture into 4 serving pots or ramekins.

Place in the refrigerator to set for at least 1 hour.

Serve the chilled chocolate pots with the citrus shortbread on the side.