Mocha Hazelnut Truffle Tartlets

(3)
4 reviews.
  • 25 min prep time
  • 1 hr 5 min total time
  • 7 ingredients
  • 24 servings

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)

Directions

  1. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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