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Crescent Macadamia Truffle Cups

crescent macadamia truffle cups Dessert
Crescent Macadamia Truffle Cups
  • Prep 40 min
  • Total 3 hr 0 min
  • Ingredients 13
  • Servings 24

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

Updated October 23, 2018
Bake-Off® Contest 34, 1990
Gloria Pleasants
Williamsburg, Virginia
Pillsbury Crescents
Make with
Pillsbury Crescents

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 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

Steps

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  • 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.

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

Nutrition Facts

Serving Size: 1 Truffle Cup
Calories
170
Calories from Fat
110
% Daily Value
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.

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