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Matthew McMIllin

Matt McMillin
Chief Culinary Officer
Cooper’s Hawk

Ghirardelli® Double Chocolate Pots de Crème, Salted Caramel, Lemon Shortbread Stix

Recipe courtesy of Matt McMillin
Sponsor: Ghirardelli®

Servings: 8


Pots de Crème:

  • 2 c heavy whipping cream
  • ½ c whole milk
  • ¼ tsp kosher salt
  • 5 oz Ghirardelli® 100% Cacao Unsweetened Chocolate Wafers
  • 3 oz Ghirardelli® Semi-Sweet Chocolate Chips
  • 6 lg egg yolks
  • ¼ c sugar

Shortbread Cookies (Yield 45-55 pieces):

  • 1 ½ c all-purpose flour, plus extra for rolling
  • 1/3 c cornstarch
  • ½ c confectioner’s sugar, plus extra for rolling
  • 2 Tbsp granulated sugar
  • 1 Meyer or other lemon, zested and juiced
  • 6 oz unsalted butter, at room temperature
  • ½ tsp fine sea salt

Whipped Cream:

  • 1 ½ c heavy whipping cream
  • 3 Tbsp confectioner’s sugar
  • ½ tsp vanilla extract

For Assembly:

  • 4 oz Ghirardelli® Sea Salt Caramel Sauce
  • 4 strawberries, halved and sliced to fan
  • Confectioner’s sugar, for dusting


Pots de Crème:

  1. Preheat the oven to 325°F.
  2. In a heavy-bottomed pot, bring the cream, milk and salt to a simmer over medium heat and immediately remove from heat.
  3. Add the chocolates, wait about 1 minute and whisk to combine until smooth; set aside.
  4. In a medium bowl, whisk the egg yolks and sugar together until well combined. Gradually pour the hot cream mixture into the egg/sugar mixture until combined, making sure to whisk constantly. Strain through a fine-mesh sieve into a bowl.
  5. Divide the custard into 8 ramekins (5- 6-oz each) and cover each individually with foil. There should be approximately 4 oz of custard for each ramekin. Set the ramekins into a half hotel pan and add boiling water halfway up the sides.
  6. Bake for 45-50 minutes, until the custard is just set (does not jiggle in the center). Remove and carefully transfer the ramekins onto a cooling rack, then refrigerate them 4-5 hours or overnight before serving.

Shortbread Cookies:

  1. Sift the flour, cornstarch and confectioner’s sugar together in a bowl; set aside.
  2. In a stand mixer with the paddle attachment, combine the granulated sugar, lemon zest and juice, butter and salt. Beat until combined and fluffy.
  3. Add the dry mix to the butter and combine gently until incorporated.
  4. Pat the dough into a rectangle, cover well with plastic and refrigerate for about 1/2 hour.
  5. Preheat the oven to 300°F.
  6. Using a combination of powdered sugar and flour for the rolling pin and board, divide the dough in half and roll each into a rectangle approximately 4–5 in wide and about 1/8 in thick. With a floured knife, cut each rectangle lengthwise into two long strips and then into ¾-in “sticks.”
  7. Continue rolling and cutting the rest of the dough. Place the pieces on two parchment-lined half sheet pans and bake for approximately 30 minutes, turning at least once during cooking for even browning. When golden brown, remove from the oven, cool at room temperature and keep in an airtight container.

Whipped Cream:

  1. Whip the cream, sugar and vanilla in a stand mixer with a whisk attachment on high speed until stiff peaks form.
  2. Cover and keep in the refrigerator until ready to use.


  1. For each serving, pour ½ oz Salted Caramel Sauce over each Pot de Crème.
  2. Pipe or spoon the whipped cream on top.
  3. Sprinkle with ½ tsp cocoa nibs.
  4. Garnish with ½ sliced strawberry fan.
  5. Place on a plate along with 5 shortbread cookies zig zagged and dusted with confectioner’s sugar.

Chef Notes

Utilizing a combination of the 100% dark and semi-sweet chocolates for this dessert is a great canvas to deliver rich, intense chocolate flavor. Accent with some sweeter components like the salted caramel sauce and the dusted shortbread cookies for dipping to make it a fun, interactive dessert.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley

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