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Mocha Hazelnut Truffle Tartlets

(3)
  4 reviews
  • 25 min prep time
  • 1 hr 5 min total time
  • 7 ingredients
  • 24 servings
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Ooh la la! Sugar cookie cups hold a melt-in-your-mouth indulgent filling for this dessert tray must-have.

Bake-Off® Contest 46, 2013
Rebecca Moe
Citrus Heights, California

Ingredients

1
package Pillsbury™ Ready to Bake!™ refrigerated sugar cookies
1/2
cup powdered sugar
4
oz (half of 8-oz package) cream cheese, softened
2
tablespoons coffee-flavored liqueur or brewed coffee, room temperature
1/2
cup semisweet chocolate chips
1
cup Jif® Mocha Cappuccino Flavored Hazelnut Spread
24
chocolate-covered coffee beans (about 1/4 cup)

Steps

  • 1 Heat oven to 375°F. Spray 24 mini muffin cups and top of pans with Crisco® Original No-Stick Cooking Spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown. Cool completely in pans, about 20 minutes. Loosen with tip of knife; gently lift out.
  • 2 In small bowl, place 1/4 cup of the powdered sugar. Dip rim of each cookie cup into powdered sugar. Reserve 1 teaspoon of the powdered sugar for sprinkling over tops of tartlets.
  • 3 In large bowl, beat remaining 1/4 cup powdered sugar and the cream cheese with electric mixer on medium speed until smooth. Beat in liqueur. In small microwavable bowl, microwave chocolate chips on Medium (50%) 1 minute; stir. Microwave 30 to 40 seconds longer; stir until smooth. Beat melted chocolate into cream cheese mixture with electric mixer on low speed. Add mocha cappuccino hazelnut spread; beat on medium speed until blended.
  • 4 Spoon or pipe about 1 tablespoon chocolate mixture into each cookie cup. Top each tartlet with chocolate-covered coffee bean. Refrigerate until ready to serve. Before serving, sprinkle with reserved 1 teaspoon powdered sugar. Store covered in refrigerator.
  • 1 Heat oven to 375°F. Spray 24 mini muffin cups and top of pans with Crisco® Original No-Stick Cooking Spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown. Cool completely in pans, about 20 minutes. Loosen with tip of knife; gently lift out.
  • 2 In small bowl, place 1/4 cup of the powdered sugar. Dip rim of each cookie cup into powdered sugar. Reserve 1 teaspoon of the powdered sugar for sprinkling over tops of tartlets.
  • 3 In large bowl, beat remaining 1/4 cup powdered sugar and the cream cheese with electric mixer on medium speed until smooth. Beat in liqueur. In small microwavable bowl, microwave chocolate chips on Medium (50%) 1 minute; stir. Microwave 30 to 40 seconds longer; stir until smooth. Beat melted chocolate into cream cheese mixture with electric mixer on low speed. Add mocha cappuccino hazelnut spread; beat on medium speed until blended.
  • 4 Spoon or pipe about 1 tablespoon chocolate mixture into each cookie cup. Top each tartlet with chocolate-covered coffee bean. Refrigerate until ready to serve. Before serving, sprinkle with reserved 1 teaspoon powdered sugar. Store covered in refrigerator.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
Calories from Fat
110
% Daily Value
Total Fat
12g
18%
Saturated Fat
4 1/2g
21%
Trans Fat
0g
0%
Cholesterol
5mg
2%
Sodium
80mg
3%
Total Carbohydrate
25g
8%
Dietary Fiber
0g
0%
Sugars
6g
6%
Protein
1g
1%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1/2 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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company Jif and Simply Jif are trademarks of The J.M. Smucker Company
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