Mocha Hazelnut Truffle Tartlets

By lkalemba

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)

Details

Servings 1
Cooking time 65mins
Adapted from pillsbury.com

Preparation

Step 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.

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.

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.

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.