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Mocha Hazelnut Truffle TartletsMocha Hazelnut Truffle Tartlets

Mocha Hazelnut Truffle Tartlets


By: Cathy Plog. Sturgeon Bay, WI - 2014 Recipe Contest Submission

“made these for the United Way Chef's for a day and received rave reviews. Thought I would share with you.”

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.
Ingredients:

Featured ingredient: Colombian Coffee 10 oz. Bag Ground

  • 1 package Pillsbury Ready to Bake refrigerated sugar cookies
  • 1/2 C. powdered sugar
  • 4 oz. cream cheese, softened
  • 2 Tbsp. Door County Coffee 100% Colombian brewed and at room temperature
  • 1/2 C. semisweet chocolate chips
  • 1 C. Jif Mocha Cappuccino Flavored Hazelnut Spread
  • 24 chocolate-covered coffee beans

Instructions:

  1. Heat oven to 375 degrees.
  2. Spray 24 mini muffin cups and top of pans with no-stick cooking spray.
  3. Place one cookie dough round in each muffin cup.
  4. Bake 15 to 20 minutes or until golden brown, cool completely in pans, about 20 minutes.
  5. Loosen with tip of knife and gently lift out.
  6. In small bowl, place 1/4 cup of powdered sugar. Dip rim of each cookie cup into powdered sugar. (Reserve 1 teaspoon of the powdered sugar for sprinkling over tops of tartlets.)
  7. In large bowl, beat remaining 1/4 cup powdered sugar and the cream cheese with electric mixer on medium speed until smooth.
  8. Beat in Door County Coffee 100% Colombian coffee.
  9. In small microwavable bowl, microwave chocolate chips on Medium (50%) 1 minute, stir. Microwave 30 to 40 seconds longer, stir until smooth.
  10. Beat melted chocolate into cream cheese mixture with electric mixer on low speed.
  11. Add mocha cappuccino hazelnut spread; beat on medium speed until blended.
  12. Spoon or pipe 1 tablespoon chocolate mixture into each cookie cup.
  13. Top each tartlet with chocolate-covered coffee bean.
  14. Refrigerate until ready to serve.
  15. Before serving, sprinkle with reserved 1 teaspoon powdered sugar.



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