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Cook'n with Betty Crocker 
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Crescent Macadamia Truffle Cups |
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Serves: 24 Print this RecipeGloria Pleasants - Williamsburg, Virginia Bake-Off® Contest 34, 1990 Prize Winner Make this indulgent, winning recipe for those times when a small bite of sweet is all you need. FILLING 1 (4-ounce) box sweet baking chocolate, chopped 1/4 cup unsalted butter, butter or margarine 1/4 cup firmly packed brown sugar 2 tablespoons all-purpose flour 2 tablespoons coffee liqueur or cold coffee 1 egg 1 (8-ounce) can refrigerated crescent rolls 24 whole macadamia nuts TOPPING 3 ounces (3 squares) white baking chocolate bar, chopped 1/3 cup soft cream cheese 1/2 cup whipping cream 2 tablespoons powdered sugar 1 teaspoon vanilla extract Heat oven to 350°F. In small saucepan over low heat, melt sweet chocolate and 1/4 cup butter, 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 six 2-inch squares. Press or roll out each square to 2 3/4-inch square. Place 1 square in each of 24 ungreased miniature muffin cups. Firmly press in bottom and up sides, leaving corners of dough extended over edges of each cup. Place 1 macadamia nut in each dough-lined cup. Spoon about 2 teaspoons filling mixture over nut in each cup. Bake at 350°F. for 12 to 15 minutes or until filling is set and corners of dough are golden brown. Cool 5 minutes; remove from pan. Place on wire racks; cool completely. Refrigerate 1 hour or until thoroughly chilled. In small saucepan over low heat, melt white baking bar and cream cheese, 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 just until soft peaks form. Add chilled white baking bar mixture; mix at low speed just until well blended. Pipe or spoon topping over top of chilled cups. Refrigerate to set topping. Store in refrigerator. Nutrition Per Serving: Calories 160; Protein 2g; Carbohydrate 13g; Fat 11g; Sodium 95mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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