Crescent Macadamia Truffle Cups

It may be bite-size, but each little cup is big on flavor, with a nutty, chocolaty filling in a flaky crescent cup.

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Servings 24

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Bake-Off® Contest 34, 1990

Gloria Pleasants

Williamsburg, Virginia

ingredients 13
Prep Time 40 min
Total Time 3 hr 0 min

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) Pillsbury® refrigerated crescent dinner rolls

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

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Directions

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.