Raspberry filled shells with double chocolate soup

Ingredients

1 pkg. (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 sq (1 ounce each) semi-sweet chocolate, coarsely chopped

15 sq (1 ounce each) or 3 bars (5 ounces each) white chocolate, coarsely chopped

2 cups fresh raspberries or blackberries

Fresh mint sprigs

Directions

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 or blackberries 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.

This is what my kids had for snack today and today I am the best mommy in the whole wide world!