Raspberry Puff Pastries

Name: Raspberry Puff Pastries Recipe
Prep time: 30 min
Cook time: 60 min
Yield: 6 Servings
Cuisine: Desserts
Ingredients: 1 pkg Pepperidge Farm® Frozen Puff Pastry Shells; 1 pt Heavy Cream; 1 tbsp Grand Marinier; 1/4 cup Freshly Grated Orange Zest; 15 1 oz Squares of Milk Chocolate, chopped; 1 pt Fresh Raspberries (or Blackberries); Additional Items:; Cookie Sheet; Cooling Wire Rack; Medium Saucepan

Makes: 6 servings
Prep Time: 30 minutes
Cook Time: 60 minutes

Ingredients:

Pepperidge Farm^® Frozen Puff Pastry Shells
Heavy Cream
Grand Marinier
Freshly Grated Orange Zest
1 oz Squares of Milk Chocolate, chopped
Fresh Raspberries (or Blackberries)

Additional Items:

• Cookie Sheet
• Cooling Wire Rack
• Medium Saucepan

Directions:

Preheat your grill to medium. (375ºF)
Place shells on a cookie sheet on the grill and cook as directed.
When the shells are cooked, remove the centers and return the shells to the oven as directed to firm up the inside of the puff pastry.
Cool on a wire rack.
In medium saucepan, over side burner, add orange zest and liquor to the cream and heat the mixture to a boil.
Remove the pan from the heat and let it stand for 5 minutes.
Pour the orange cream mixture into the bowl of milk chocolate.
Let it stand 10 minutes or until the chocolate melts.
Whisk the chocolate and cream until smooth.
Fill each pastry shell with raspberries and place the filled shells in a dessert dish.
Pour the orange-milk chocolate sauce around the filled pastry.
Garnish the dessert with a few loose berries and a mint sprig.