Raspberry-Filled Shells with Double Chocolate Soup

Campbell's Raspberry-Filled Shells with Double Chocolate Soup Recipe

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!

At a glance

Prep

35 min.

Total

55 min.

Serves

6

Cook: 5 min.

Stand: 15 min.

Made With

  • Pepperidge Farm® Puff Pastry Shells

    Pepperidge Farm® Puff Pastry Shells

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What You'll Need

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 sticks
1/4 cup grated orange zest
14 squares (1 ounce each) semi-sweet chocolate, coarsely chopped
15 squares (1 ounce each) or 3 bars (5 ounces each) white chocolate, coarsely chopped
2 cups fresh raspberries or sliced strawberries
Fresh mint sprigs

How to Make It

  • 1

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

  • 2

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

  • 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.

  • 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.

  • 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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RID#24129