Skip to Content
Menu

Crescent Macadamia Truffle Cups

  • Save Recipe
  • Prep 40 min
  • Total 3 hr 0 min
  • Ingredients 13
  • Servings 24
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Shop
  • Share
  • Keep Screen On
It may be bite-size, but each little cup is big on flavor, with a nutty, chocolaty filling in a flaky crescent cup.
Updated Oct 23, 2018
Bake-Off® Contest 34, 1990
Gloria Pleasants
Williamsburg, Virginia
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 4 oz sweet baking chocolate, cut into pieces
  • 1/4 cup unsalted butter, regular butter or margarine
  • 1/4 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons coffee-flavored liqueur or cold brewed coffee
  • 1 egg
  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
  • 24 whole macadamia nuts
  • 3 oz white chocolate baking bar, cut into pieces
  • 1/3 cup cream cheese spread (from 8-oz container)
  • 1/2 cup whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla

Steps

  • 1
    Heat oven to 350°F. In 1-quart saucepan, melt sweet chocolate and 1/4 cup butter over low heat, stirring constantly, until smooth. Remove from heat. Stir in brown sugar, flour, liqueur and egg; set aside.
  • 2
    Unroll dough into 2 long rectangles; firmly press perforations to seal. Cut each rectangle in half lengthwise. Cut each half crosswise into 6 (2-inch) squares. Press or roll out each square to 2 3/4-inch square. Place 1 square in each of 24 ungreased mini muffin cups; firmly press in bottom and up side, leaving corners of dough extended over edge of each cup.
  • 3
    Place 1 macadamia nut in each dough-lined cup. Spoon about 2 teaspoons filling mixture over nut in each cup.
  • 4
    Bake 12 to 15 minutes or until filling is set and corners of dough are golden brown. Cool 5 minutes. Remove from pan; place on cooling racks. Cool completely, about 30 minutes. Refrigerate until thoroughly chilled, about 1 hour.
  • 5
    Meanwhile, in 1-quart saucepan, melt baking bar and cream cheese spread over low heat, stirring constantly, until smooth. Cover with plastic wrap; refrigerate until thoroughly chilled, about 1 hour, stirring occasionally.
  • 6
    In small bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed just until soft peaks form. Add chilled baking bar mixture; beat on low speed just until well blended. Pipe or spoon topping over tops of chilled cups. Refrigerate until topping is set, about 30 minutes. Store truffle cups in refrigerator.

Tips from the Pillsbury Kitchens

  • tip 1
    Lightly dust the tops of the cups with unsweetened baking cocoa.

Nutrition Information

170 Calories, 12g Total Fat, 2g Protein, 11g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Truffle Cup
Calories
170
Calories from Fat
110
Total Fat
12g
19%
Saturated Fat
6g
30%
Trans Fat
1/2g
Cholesterol
25mg
8%
Sodium
105mg
4%
Potassium
80mg
2%
Total Carbohydrate
11g
4%
Dietary Fiber
1g
5%
Sugars
6g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved
< div class="recipeContentBottom">