Raspberry-Filled Shells with Double Chocolate Soup

Prep: 35 minutes

Bake: 5 minutes

Stand: 15 minutes

Serves: 6

Ingredients & Directions

1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
2 cups half and half
2 cups heavy cream
3 cinnamon stick
1/4 cup grated orange zest
14 ounces semi-sweet chocolate, coarsely chopped
15 ounces white chocolate, coarsely chopped
2 cups fresh raspberriesor sliced strawberries
6 fresh mintsprigs

Place the semi-sweet chocolate into a medium bowl. Place the white chocolate into another medium bowl.

Stir the half-and-half and heavy cream in a medium bowl. Divide the cream mixture between 2 (1-quart) saucepans.

Add the cinnamon sticks to one saucepan. Heat over medium heat to a boil. Remove the saucepan from the heat and let stand for 5 minutes. Remove and discard the cinnamon sticks. Pour the cinnamon cream over the semi-sweet chocolate. Let stand for 10 minutes or until the chocolate is melted. Stir until the mixture is smooth.

Meanwhile, add the orange zest to the other saucepan. Heat over medium heat to a boil. Remove the saucepan from the heat and let stand for 5 minutes. Pour the orange cream through a fine-mesh sieve over the white chocolate. Let stand for 10 minutes or until the white chocolate is melted. Stir until the mixture is smooth.

Place the pastry shells into 6 shallow soup bowls. Divide the raspberries among the pastry shells. Spoon the semi-sweet chocolate and white chocolate soups, at the same time, into opposite sides of each bowl. Garnish with the mint.