- 24
- 40 mins
- 40 mins
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 dinner 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
Preparation
Step 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.
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.
Place 1 macadamia nut in each dough-lined cup. Spoon about 2 teaspoons filling mixture over nut in each cup.
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.
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.
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.