Crescent Macadamia Truffle Cups

(5)
2 reviews.
  • 40 min prep time
  • 3 hr 0 min total time
  • 13 ingredients
  • 24 servings

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

Directions

  1. 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. 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. 3 Place 1 macadamia nut in each dough-lined cup. Spoon about 2 teaspoons filling mixture over nut in each cup.
  4. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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