Crescent Macadamia Truffle Cups |
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Prep Time: 40 Minutes Cook Time: 2 Minutes |
Ready In: 42 Minutes Servings: 4 |
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Ingredients:
4 ounces sweet baking chocolate, cut into pieces |
1/4 cup butter (unsalted) or 1/4 cup margarine |
1/4 cup packed brown sugar |
2 tablespoons all-purpose flour |
2 tablespoons coffee-flavored liqueur or 2 tablespoons cold brewed coffee |
1 egg |
1 (8 ounce) can pillsbury refrigerated crescent dinner rolls |
24 whole macadamia nuts |
3 ounces 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 |
Directions:
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.
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