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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
  • Servings 24

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

Ingredients

  • 4 squares semi sweet chocolate, cut into pieces
  • 1/4 cup (50 mL) butter or margarine
  • 1/4 cup (50 mL) packed brown sugar
  • 2 tbsp (25 mL) all-purpose flour
  • 2 tbsp (25 mL) coffee-flavoured liquer or cold brewed coffee
  • 1 egg
  • 1 can (8 crescents) Pillsbury* Original Crescents, Pillsbury* Multigrain Crescents, or Pillsbury* Reduced Fat Crescents
  • 24 whole macadamia nuts
  • 3 squares white chocolate, cut into pieces
  • 1/3 cup (75 mL) cream cheese spread
  • 1/2 cup (125 mL) whipping cream
  • 2 tbsp (25 mL) icing sugar

Steps

  • 1
    Heat oven to 350ºF. 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, icing 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.

  • Tip: Lightly dust the tops of the cups with cocoa.

No nutrition information available for this recipe

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