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Crescent Macadamia Truffle Cups

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  • Prep 40 min
  • Total 3 hr 0 min
  • Servings 24
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It may be bite size, but each little cup is big on flavour, with a nutty, chocolaty filling in a flaky crescent cup.
Created Feb 2, 2011
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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.

Expert Tips

  • Tip 1
    Tip: Lightly dust the tops of the cups with cocoa.

Nutrition Information

No nutrition information available for this recipe
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