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Fruit: Raspberry-Filled Shells with Chocolate "Soup"

Source of Recipe

Chef Deborah Racicot


List of Ingredients

1 pkg. Pepperidge Farm® Frozen Puff Pastry Shells

1 pt. half-and-half

1 pt. heavy cream

3 cinnamon sticks

1/4 cup grated orange peel

14 squares (1 oz. each) semi-sweet chocolate, chopped

5 bars (3 oz. each) OR 15 squares (1 oz. each) white chocolate, chopped

1 pt. fresh raspberries OR strawberries, sliced


Recipe

BAKE shells according to pkg. directions, removing centers and returning to oven as directed. Cool.

MIX half-and-half and cream in 1-qt. measure. Divide mixture between 2 saucepans, adding cinnamon to one and orange peel to the other. Heat to a boil. Remove from heat and let stand 5 min. Remove cinnamon and pour cinnamon-flavored cream over semi-sweet chocolate in bowl. Let stand 10 min. or until chocolate melts. Whisk until smooth. Strain orange cream mixture into white chocolate in bowl. Let stand 10 min. or until chocolate melts. Whisk until smooth.

FILL each pastry shell with raspberries and place in a soup bowl or dessert dish. Pour each chocolate sauce simultaneously into opposite sides of bowl around the filled pastry. Garnish with a mint sprig if desired.

Serves 6.