Dessert Recipes, Uncategorized

Mocha Hazelnut Truffle Tartlets

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Mocha Hazelnut Truffle Tartlets Email, RSS FollowPin It

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Ingredients

1package Pillsbury™ Ready to Bake!™ refrigerated sugar cookies
1/2cup powdered sugar
4oz (half of 8-oz package) cream cheese, softened
2tablespoons coffee-flavored liqueur or brewed coffee, room temperature
1/2cup semisweet chocolate chips
1cup Jif® Mocha Cappuccino Flavored Hazelnut Spread
24chocolate-covered coffee beans (about 1/4 cup)

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Steps
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.
2
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.
3
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.
4
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.Email, RSS FollowPin It

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