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Raspberry-Filled Shells with Double Chocolate Soup

Raspberry-Filled Shells with Double Chocolate Soup

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A chocolate lover's dream come true!  Warm "soups" of both white and semi-sweet chocolate are poured into raspberry filled puff pastry shells...you can't get anything more decadent or delicious!

serves 6 people

Ingredients

cost per recipe: $29.56

The price is determined by the national average.

  • 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

view nutrition info

How to Make It

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.
Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.

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Made With
Pepperidge Farm® Puff Pastry Shells

Pepperidge Farm® Puff Pastry Shells

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