Best Truffle Cups Recipes

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CHOCOLATE TRUFFLE BROWNIE CUPS



Chocolate Truffle Brownie Cups image

Turn brownie mix into irresistible chocolate-glazed dessert bites.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 42

Number Of Ingredients 5

1 box Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
2/3 cup whipping cream
6 oz semisweet baking chocolate, chopped
Betty Crocker™ chocolate candy sprinkles, if desired

Steps:

  • Heat oven to 350°F. Place mini paper baking cup in each of 42 miniature muffin cups. Make brownie batter as directed on box. Fill muffin cups about 3/4 full (about 1 tablespoon each) with batter.
  • Bake 19 to 21 minutes or until toothpick inserted into edge of brownie cup comes out clean. Do not overbake. Cool 10 minutes before removing from pan. Cool completely, about 30 minutes.
  • In 1-quart saucepan, heat whipping cream over low heat just until hot but not boiling; remove from heat. Stir in chocolate until melted. Let stand about 15 minutes or until mixture coats spoon. (It will become firmer the longer it cools.) Spoon about 2 teaspoons chocolate mixture over each brownie cup. Sprinkle with chocolate sprinkles.

Nutrition Facts : Calories 100, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Brownie Cup, Sodium 45 mg, Sugar 7 g, TransFat 0 g

LINDT™ TRUFFLE PEANUT BUTTER COOKIE CUPS



Lindt™ Truffle Peanut Butter Cookie Cups image

Indulge in a decadent chocolate truffle surrounded by a peanut butter cookie -- the ultimate combination.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 36

Number Of Ingredients 6

1 pouch (17.5 oz) Betty Crocker™ peanut butter cookie mix
Vegetable oil, water and egg called for on cookie mix pouch
3/4 cup Betty Crocker™ Rich & Creamy milk chocolate frosting (from 1-lb container)
18 Lindt™ Lindor™ milk chocolate truffle, unwrapped
1 pouch (7 oz) Betty Crocker™ Decorating Cookie Icing chocolate icing
1 tablespoon Betty Crocker™ candy sprinkles

Steps:

  • Heat oven to 375°F. In large bowl, mix cookie mix, oil, water and egg with spoon until soft dough forms. Shape into 36 (1 1/4-inch) balls (about 1 tablespoon each); place in ungreased mini muffin cups. Press indentation in center of each with end of wooden spoon.
  • Bake 8 to 10 minutes or until light golden brown around edges. Immediately repeat indentation into center of each cookie with end of wooden spoon to create 1-inch opening, cleaning off end with paper towel when needed. Cool in pan 15 minutes. Remove to cooling rack; cool completely.
  • Spoon frosting into resealable food-storage plastic bag. Cut off corner of bag. Gently insert cut corner of bag into indentation in each cookie cup. Squeeze bag to fill opening, about 1 teaspoon per cookie cup. Cut each truffle in half with small serrated knife, using a gentle sawing motion. Place truffle half on top of frosting, cut side down; drizzle with cookie icing, and immediately sprinkle with candy sprinkles.

Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie Cup, Sodium 110 mg, Sugar 16 g, TransFat 0 g

MINT TRUFFLE COOKIE CUPS



Mint Truffle Cookie Cups image

You can't get much more perfect than these velvety morsels, with intense chocolate and mint flavors cradled in a chocolate mini-crust.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 24

Number Of Ingredients 9

1/2 cup powdered sugar
1/2 cup butter, softened
1 egg
1 cup all-purpose flour
1/4 cup unsweetened cocoa
2/3 cup semisweet chocolate chips
1/2 cup whipping cream
1/4 teaspoon peppermint extract
12 thin chocolate and green mints, unwrapped, coarsely chopped

Steps:

  • In medium bowl, combine powdered sugar and butter; beat until light and fluffy. Add egg; blend well. Add flour and cocoa; mix well. Cover with plastic wrap; refrigerate 1 to 2 hours for easier handling.
  • Heat oven to 325°F. Divide dough into 24 equal pieces. Place 1 piece in each of 24 ungreased miniature muffin cups; press in bottom and up sides of each cup, level with tops of cups.
  • Bake at 325°F. for 13 to 16 minutes or until set. Cool in pans on wire racks for 20 minutes. Remove from pans.
  • Meanwhile, in medium saucepan, combine all filling ingredients. Heat over low heat until chocolate is melted and smooth, stirring constantly. Remove from heat. Cool 20 minutes or until filling thickens slightly.
  • Spoon about 2 teaspoons filling into each baked chocolate cup. Refrigerate at least 30 minutes or until filling is set. Sprinkle chopped mints on top of each cookie; press in lightly. Store in refrigerator. Remove from refrigerator about 30 minutes before serving.

Nutrition Facts : Calories 120, Carbohydrate 11 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 6 g

LINDT™ TRUFFLE SUGAR COOKIE CUPS



Lindt™ Truffle Sugar Cookie Cups image

Indulge in a decadent truffle cookie cup; perfect for holiday cookie exchanges.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 36

Number Of Ingredients 6

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
3/4 cup Betty Crocker™ Rich & Creamy milk chocolate frosting (from 1-lb container)
18 Lindt™ Lindor™ milk chocolate truffle, unwrapped
1 pouch (7 oz) Betty Crocker™ Decorating Cookie Icing chocolate icing
1 tablespoon Betty Crocker™ candy sprinkles

Steps:

  • Heat oven to 375°F. In large bowl, mix cookie mix, butter and egg with spoon until soft dough forms. Shape into 36 (1 1/4-inch) balls (about 1 tablespoon each); place in ungreased mini muffin cups. Press indentation in center of each with end of wooden spoon.
  • Bake 8 to 10 minutes or until light golden brown around edges. Immediately repeat indentation into center of each cookie with end of wooden spoon to create 1-inch opening, cleaning off end with paper towel when needed. Cool in pan 15 minutes. Remove to cooling rack; cool completely.
  • Spoon frosting into resealable food-storage plastic bag. Cut off corner of bag. Gently insert cut corner of bag into indentation in each cookie cup. Squeeze bag to fill opening, about 1 teaspoon per cookie cup. Cut each truffle in half with small serrated knife, using a gentle sawing motion. Place truffle half on top of frosting, cut side down; drizzle with cookie icing, and immediately sprinkle with candy sprinkles.

Nutrition Facts : Calories 160, Carbohydrate 23 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie Cup, Sodium 95 mg, Sugar 16 g, TransFat 0 g

EGGNOG TRUFFLE CUPS



Eggnog Truffle Cups image

"If you like homemade eggnog, you'll love these elegant truffle cups," Terrie Malsom, Vermillion, South Dakota, suggests a tasty way to say "cheers" to the holidays. To save time, use small premade chocolate cups.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3 dozen.

Number Of Ingredients 6

1 cup semisweet chocolate chips
2 teaspoons shortening
6 tablespoons eggnog
1 package (10 to 12 ounces) white baking chips
1/2 teaspoon rum extract
1/4 to 3/4 teaspoon ground nutmeg

Steps:

  • In a microwave, melt semisweet chips and shortening; stir until smooth. Using a narrow pastry brush, brush the inside of 1-in. foil candy liners with 1/2 teaspoon melted chocolate. Freeze for 45 minutes or until firm. , Using 1/4 teaspoon chocolate mixture for each cup, brush on another layer of chocolate. Freeze until firm., In a small saucepan, bring eggnog to a boil over low heat. Remove from the heat; stir in white baking chips until melted. Stir in extract. Refrigerate for 30 minutes or until filling begins to set., Spoon or pipe 1-1/2 teaspoons filling into each cup. Freeze until firm. Carefully remove and discard foil cups. Cover and store in an airtight container in the refrigerator. Just before serving, sprinkle with nutmeg.

Nutrition Facts : Calories 71 calories, Fat 4g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 9mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE TRUFFLE BROWNIE CUPS



Chocolate Truffle Brownie Cups image

Brownies to go or to dress up: Without glaze, very portable and easy to serve, with glaze, yummy elegance!! These can even be frozen up to a month, then glazed. Great for bake sales!! Got recipe out of a Betty Crocker cookbook.

Provided by Clueless in the Kit

Categories     Dessert

Time 30m

Yield 48 serving(s)

Number Of Ingredients 7

1 (19 7/8 ounce) package Betty Crocker fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2 eggs
2/3 cup whipping cream (heavy)
6 ounces semisweet baking chocolate, chopped
chocolate sprinkles (optional)

Steps:

  • Cooking Aids: mini muffin baking pan, mini muffin cups, medium scoop (cookie drop size or tablespoon).
  • Preheat oven to 350 degrees and prepare mini muffin pan with paper liners.
  • Stir brownie mix, water, oil and eggs until well blended.
  • Fill muffin cups 3/4 full with batter, use the medium scoop for less mess.
  • Bake 20 to 22 minutes or until tooth pick comes out clean.
  • Cool completely before glazing.
  • Glaze: Heat whipping cream in small saucepan over low heat just until hot but not boiling; remove from heat.
  • Stir in chocolate until melted.
  • Let stand about 15 minutes.
  • Spoon mixture over brownie and add sprinkles.

SUGAR COOKIE TRUFFLE CUPS



Sugar Cookie Truffle Cups image

These easy-to-assemble sugar cookie cups come together with Betty Crocker sugar cookie mix. Topped with creamy filling and chocolate shavings, they're a can't-miss one-bite treat.

Provided by Brooke Lark

Categories     Dessert

Time 45m

Yield 24

Number Of Ingredients 7

3 oz semisweet baking chocolate
1 tablespoon shortening
1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/4 cup butter
1 egg
2 cups dark chocolate chips (12 oz)
3/4 cups heavy whipping cream

Steps:

  • Heat oven to 375°F. Lightly spray 24 mini muffin cups with cooking spray.
  • In medium microwavable bowl, microwave semisweet baking chocolate and shortening on High until smooth and melted. Pour onto ungreased cookie sheet. Using spatula, smooth chocolate into a thin layer; set aside to harden.
  • In large bowl, mix Cookie Cup ingredients until a crumbly dough forms. Shape dough into small balls; place each into muffin cup.
  • Bake 10 to 11 minutes or until set and very light golden brown (dough will puff slightly). Using end of rolling pin handle or spoon, press indentation in center of each cookie to form cup. Cool completely in pan, about 15 minutes. Remove cookie cups from muffin cups to cooling rack.
  • Meanwhile, to make curly chocolate shavings, use metal spatula to scrape a thin layer of chocolate from metal cookie sheet by sliding spatula edge quickly just under layer of hardened chocolate.
  • In small microwavable bowl, microwave dark chocolate chips and whipping cream on High until chocolate is melted; stir until smooth.
  • Spoon filling evenly into each cookie cup. Press chocolate curls gently into center of each cookie cup. Let filling cool completely before serving.

Nutrition Facts : ServingSize 1 Serving

MINT CHOCOLATE TRUFFLE COOKIE CUPS



Mint Chocolate Truffle Cookie Cups image

How to make Mint Chocolate Truffle Cookie Cups

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients:
1 cup butter, softened
1 1/2 cups granulated white sugar
2 eggs
2 tsp. vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 tsp baking soda
1/4 tsp salt
appx 24 Mint Chocolate Truffle Hershey Kisses

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy.
  • Combine flour, cocoa powder, baking soda and salt in a separate bowl, then stir into the butter mixture until well blended.
  • Use a cookie scoop to drop balls of dough into a prepared mini-muffin tin. Tin should be greased or paper baking liners/cups should be used.
  • Bake cookie cups for 10 minutes in the preheated oven, or just until set.
  • While cookie cups are baking, remove the wrapping from the kisses and place them in a bowl for ready use.
  • Remove baked cookie cups. Quickly press a kiss, tip pointing down, into the center of each cookie cup. Kiss will soften and melt.
  • Cookies are best served within 12-24 hours.

CHOCOLATE-RASPBERRY TRUFFLE CUPS



Chocolate-Raspberry Truffle Cups image

There may be no more luscious way to please a crowd than these triple-chocolate truffle cups made with raspberry jam and sprinkles.

Provided by My Food and Family

Categories     Recipes

Time 2h30m

Yield Makes 2 doz. or 24 servings.

Number Of Ingredients 7

1/4 cup butter or margarine, divided
12 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1 cup)
2 Tbsp. raspberry jam
1 pkg. (6 oz.) BAKER'S White Chocolate
1/2 cup whipping cream, divided
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.)
2 Tbsp. multi-colored sprinkles

Steps:

  • Melt 2 Tbsp. butter; mix with cookie crumbs. Press onto bottoms of 24 miniature paper-lined muffin cups. Add 1/4 tsp. jam to each. Refrigerate until ready to use.
  • Microwave white chocolate, 1/4 cup cream and 1 Tbsp. of the remaining butter in microwaveable bowl on HIGH 1 min.; stir until chocolate is melted and mixture is well blended. Spoon over jam. Freeze 10 min.
  • Meanwhile, melt semi-sweet chocolate with remaining cream and butter as directed for white chocolate. Spoon over white chocolate layers; top with sprinkles. Refrigerate 1 to 2 hours or until firm.

Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

MOCHA GANACHE TRUFFLE CUPS



Mocha Ganache Truffle Cups image

These bite-size candies are terrific with after-dinner coffee.

Yield 60 1-inch truffle cups

Number Of Ingredients 4

8 ounces bittersweet chocolate, finely chopped
3/4 cup heavy whipping cream
1 tablespoon instant espresso powder
60 mocha beans, for decoration

Steps:

  • Place the chocolate in a 2-quart mixing bowl. In a 1-quart saucepan over medium heat, bring the cream to a boil. Remove from the heat, take 1 tablespoon of hot cream and dissolve the espresso powder in it, then blend it back into the rest of the cream. Pour the hot cream into the bowl with the chocolate. Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended. Cover the mixture, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours).
  • Fit a 12-inch pastry bag with a large, plain round pastry tip with a 1/2-inch opening and fill partway with the ganache mixture. Pipe the mixture into 1-inch foil candy cups up to the top edge. Place a mocha bean on top of each cup. Chill the truffle cups in the refrigerator until they are set (1 hour).
  • In a tightly covered container wrapped in several layers of aluminum foil, the truffle cups will keep for 1 month in the refrigerator or 2 months in the freezer. The truffle cups are best served at room temperature.
  • Hazelnut Ganache Truffle Cups: Omit the espresso powder. After stirring together the chocolate and whipping cream, stir in 2/3 cup toasted, skinned, finely ground hazelnuts. Rather than placing a mocha bean on top of each truffle cup, place a toasted, skinned, whole hazelnut, pointed end up on top.
  • White Chocolate Hazelnut Ganache Truffle Cups: Follow the instructions for Hazelnut Ganache Truffle Cups above, and additionally substitute 10 ounces white chocolate for the bittersweet chocolate.
  • Milk Chocolate Hazelnut Ganache Truffle Cups: Follow the instructions for Hazelnut Ganache Truffle Cups above, and additionally substitute 9 ounces milk chocolate for the bittersweet chocolate.

MOCHA TRUFFLE CUPS



Mocha Truffle Cups image

One classic recipe I pull out every yuletide is for these dreamy creamy truffle cups. They're just so festive...and the smooth filling melts as fast as snowflakes on your tongue!

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 6

3/4 cup heavy whipping cream
3 tablespoons butter
1 tablespoon instant coffee granules
2-2/3 cups milk chocolate chips
2-2/3 cups red, green or white candy coating disks
Red and green sprinkles, optional

Steps:

  • In a saucepan, heat cream and butter over medium heat until bubbles form around sides of saucepan (mixture should reach a temperature of 180°). Remove from the heat; whisk in coffee granules., Meanwhile, in a microwave-safe bowl, melt milk chocolate chips. Stir cream mixture into melted chocolate chips until blended. Cover and refrigerate truffle filling until firm, about 2 hours., In a microwave-safe bowl, melt candy disks. On a baking sheet, place 30 miniature paper or foil muffin liners. With a pastry brush, brush inside of each liner with melted candy coating. Refrigerate to harden. Apply a second layer of candy coating., Carefully peel liner away from chocolate; discard liner. Remove filling from refrigerator; stir. If mixture is too thick, microwave at 5-10 second intervals until soft enough to pipe. Spoon filling into a pastry bag fitted with a large star tip. Pipe stars or rosettes into truffle cups. Cover and refrigerate. Garnish with sprinkles just before serving.

Nutrition Facts : Calories 182 calories, Fat 12g fat (7g saturated fat), Cholesterol 15mg cholesterol, Sodium 63mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 4g protein.

RASPBERRY TRUFFLE CUPS



Raspberry Truffle Cups image

Bite-sized truffle beauties feature the perfect flavor pairing of raspberry and chocolate.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 24

Number Of Ingredients 6

6 oz vanilla-flavored candy coating (almond bark), cut into pieces
6 oz semisweet baking chocolate, cut into pieces
2 tablespoons butter or margarine, cut into pieces
1/3 cup whipping cream
2 tablespoons raspberry-flavored liqueur or raspberry pancake syrup
24 fresh raspberries

Steps:

  • Melt candy coating as directed on package. Spread 1 teaspoon coating evenly in bottom and up side of each of 24 miniature paper candy cups. Let stand until hardened.
  • In 2-quart saucepan, melt chocolate over low heat, stirring constantly. Remove from heat. Stir in remaining ingredients except raspberries. Refrigerate about 35 minutes, stirring frequently, until mixture is thickened and mounds when dropped from a spoon.
  • Place raspberry in each candy-coated cup. Spoon chocolate mixture into decorating bag with star tip. Pipe mixture into candy-coated cups over raspberry. Place cups on cookie sheet. Refrigerate until chocolate mixture is firm, about 30 minutes. If desired, peel paper from truffle cups before serving. Store tightly covered in refrigerator.

Nutrition Facts : Calories 100, Carbohydrate 9 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 4 g, ServingSize 1 Truffle Cup, Sodium 15 mg, Sugar 9 g, TransFat 0 g

CRUNCHY CHOCOLATE TRUFFLE CUPS



Crunchy Chocolate Truffle Cups image

Treat your guests with these delicious truffle cups that are made with oats 'n honey granola bars. A decadent treat for chocolate lovers!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h45m

Yield 30

Number Of Ingredients 9

3/4 cup dark chocolate chips
1/3 cup whipping cream
1 tablespoon butter
8 Nature Valley™ oats 'n honey crunchy granola bars (4 pouches from 8.9-oz box), crushed
1 cup miniature marshmallows
2/3 cup dark chocolate chips
1/3 cup whipping cream
1 tablespoon butter
Assorted candy sprinkles, if desired

Steps:

  • Place mini foil baking cup in each of 30 mini muffin cups. Spray foil cups with cooking spray.
  • In medium bowl, place 3/4 cup chocolate chips; set aside. In 1-quart saucepan, heat 1/3 cup whipping cream and 1 tablespoon butter over medium heat, stirring until butter is melted and mixture begins to boil. Pour cream mixture over chocolate in bowl; stir until smooth. Add crushed granola bars and marshmallows; mix well. Spoon slightly less than 1 measuring tablespoonful mixture into each muffin cup; gently press into cups.
  • In small bowl, place 2/3 cup chocolate chips; set aside. In 1-quart saucepan, heat 1/3 cup whipping cream and 1 tablespoon butter over medium heat, stirring until butter is melted and mixture begins to boil. Pour cream mixture over chocolate in bowl; stir until smooth. Spoon melted chocolate over each crunchy truffle; smooth top with tip of spoon. Decorate with candy sprinkles.
  • Refrigerate about 3 hours or until firm. Store covered in refrigerator.

Nutrition Facts : Calories 100, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Truffle Cup, Sodium 30 mg, Sugar 6 g, TransFat 0 g

TRUFFLE STUFFED CHOCOLATE CHIP COOKIE CUPS



Truffle Stuffed Chocolate Chip Cookie Cups image

Nothing says the holidays like these rich and delicious Truffle Stuffed Chocolate Chip Cookies. Everyone will be coming back for more!

Provided by Stephanie Wise

Categories     Dessert

Time 37m

Yield 24

Number Of Ingredients 4

1 package (14oz) Immaculate Baking Co.™ gluten free chocolate chunk cookie dough
12 White or Milk Chocolate Truffles
1 cup White or Semisweet Chocolate Chips
Sprinkles, for topping

Steps:

  • Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray. Cut each cookie dough round in half; place one half in each muffin cup. Bake 17 to 19 minutes until cookies are golden brown and puffed.
  • Remove from oven and immediately use bottom of wooden spoon to create indentation in center of each cookie cup. Cool cups completely in muffin pan on cooling rack.
  • Run butter knife gently along edges of cooled cookie cups to remove from muffin pan. Using small, sharp serrated knife, gently cut truffles in half. Set aside.
  • In small microwave-safe bowl, heat chocolate chips on High 1 minute. Stir, then heat on High in 30-second intervals, stirring after each until chocolate is melted and smooth. Pour chocolate into small resealable plastic bag. Cut off one tip of bag.
  • Pipe 1 teaspoon melted chocolate into centers of cookie cups. Top each with one truffle half, cut side-down. Pipe more melted chocolate over cookie cups (you may not use all the melted chocolate). Decorate with sprinkles. Let chocolate set completely before serving.

Nutrition Facts : ServingSize 1 Serving

CHOCOLATE TRUFFLE BROWNIE CUPS



Chocolate Truffle Brownie Cups image

Turn brownie mix into irresistible chocolate-glazed dessert bites.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 42

Number Of Ingredients 5

1 box Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
2/3 cup whipping cream
6 oz semisweet baking chocolate, chopped
Betty Crocker™ chocolate candy sprinkles, if desired

Steps:

  • Heat oven to 350°F. Place mini paper baking cup in each of 42 miniature muffin cups. Make brownie batter as directed on box. Fill muffin cups about 3/4 full (about 1 tablespoon each) with batter.
  • Bake 19 to 21 minutes or until toothpick inserted into edge of brownie cup comes out clean. Do not overbake. Cool 10 minutes before removing from pan. Cool completely, about 30 minutes.
  • In 1-quart saucepan, heat whipping cream over low heat just until hot but not boiling; remove from heat. Stir in chocolate until melted. Let stand about 15 minutes or until mixture coats spoon. (It will become firmer the longer it cools.) Spoon about 2 teaspoons chocolate mixture over each brownie cup. Sprinkle with chocolate sprinkles.

Nutrition Facts : Calories 100, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Brownie Cup, Sodium 45 mg, Sugar 7 g, TransFat 0 g

CHOCOLATE TRUFFLE CUPS



Chocolate Truffle Cups image

These double-chocolate truffle cups are yummy and so, so easy to make. And check out the surprise ingredient, too!

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield 4 servings

Number Of Ingredients 4

2 oz. BAKER'S White Chocolate
3 Tbsp. milk, divided
1/4 cup PHILADELPHIA 1/3 Less Fat than Cream Cheese, divided
2 oz. BAKER'S Semi-Sweet Chocolate

Steps:

  • Microwave white chocolate and 1 Tbsp. milk in small microwaveable bowl on HIGH 1-1/2 min.; stir until chocolate is completely melted. Add 2 Tbsp. reduced-fat cream cheese; beat with whisk until well blended. Set aside.
  • Repeat with semi-sweet chocolate and remaining milk in separate microwaveable bowl.
  • Spoon chocolate mixtures, side-by-side, into 4 dessert dishes. Refrigerate 15 min. Garnish with Chocolate-Dipped Strawberries or Chocolate Shapes (see Tips) just before serving, if desired.

Nutrition Facts : Calories 180, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 85 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 16 g, Protein 3 g

TRUFFLE CUPS



Truffle Cups image

When I serve this elegant confection for the holidays, it never fails to draw compliments. Delightfully tempting, the cups are a fun fluffy variation on traditional truffles.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 5 dozen.

Number Of Ingredients 4

1 package (11-1/2 ounces) milk chocolate chips
2 tablespoons shortening
1 pound white candy coating, coarsely chopped
1/2 cup heavy whipping cream

Steps:

  • In a microwave, melt chips and shortening. Stir until smooth; cook for 5 minutes. With a narrow pastry brush, "paint" the chocolate mixture on the inside of 1-in. foil candy cups. Place on a tray and refrigerate until firm, about 45 minutes. , Remove about 12 cups at a time from the refrigerator; remove and discard foil cups. Return chocolate cups to the refrigerator. For filling, melt candy coating and cream; stir until smooth., Transfer to a bowl; cover and refrigerate for 30 minutes or until mixture begins to thicken. Beat filling for 1-2 minutes or until light and fluffy. Use a pastry star tube or spoon to fill the chocolate cups. Store in the refrigerator.

Nutrition Facts : Calories 157 calories, Fat 10g fat (7g saturated fat), Cholesterol 8mg cholesterol, Sodium 10mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE-MINT TRUFFLE CUPS



Chocolate-Mint Truffle Cups image

Arrange the candy cups in single layers in decorative boxes lined with tissue paper.

Yield Makes 34

Number Of Ingredients 8

34 1 1/4-inch round foil petit four cups*
16 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
1/4 cup whipping cream
8 ounces good-quality white chocolate (such as Lindt or Baker's), coarsely chopped
1 teaspoon peppermint extract
1 tablespoon sour cream
1/4 cup coarsely crushed red-and-white-striped hard peppermint candies
Candied violets, green candy decors, or coarsely crushed hard peppermint candies

Steps:

  • Place foil cups on baking sheet. Stir bittersweet chocolate in medium metal bowl set over saucepan of simmering water (do not allow bottom of bowl to touch water) until chocolate melts and candy thermometer registers 115°F. Remove from over water. Using 1-inch-wide pastry brush, coat insides of foil cups with enough chocolate to coat thickly to top edge of cups (rewarm chocolate over simmering water as necessary to maintain temperature). Reserve remaining bittersweet chocolate. Place cups on baking sheet and refrigerate until firm, about 30 minutes.
  • Bring cream to simmer in heavy small saucepan. Reduce heat to low; add white chocolate and stir until melted and smooth. Remove from heat. Whisk in extract, then sour cream. Cool to barely lukewarm, about 10 minutes. Mix in 1/4 cup crushed peppermint candies.
  • Spoon enough white chocolate mixture into center of each chocolate cup to fill to within 1/8 inch of top (about 1 level teaspoonful per cup). Refrigerate until filling sets, about 30 minutes.
  • Rewarm remaining melted bittersweet chocolate to 115°F in bowl set over barely simmering water. Spoon enough chocolate (about 1 teaspoon) over filling in each cup to cover completely. Tap on counter to level. Top each with candied violet, green candy decor, or crushed peppermint candies. Chill cups until firm, about 1 hour. (Can be made 2 weeks ahead; refrigerate in single layer in airtight container. Let stand at room temperature at least 30 minutes and up to 1 hour before serving.)
  • Available at cake and candy supply stores and specialty foods stores.

ESPRESSO TRUFFLE CUPS



Espresso Truffle Cups image

Looking for an elegant dessert? Then check out these espresso truffle cups flavored with vanilla, whipping cream and dark chocolate chips.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 16

Number Of Ingredients 8

16 (1-inch) foil candy cups (not mini paper baking cups)
1 1/4 cups white vanilla baking chips
1 1/2 teaspoons vegetable oil
2 tablespoons whipping cream
1 teaspoon instant espresso coffee powder or granules
1/3 cup dark chocolate chips
16 chocolate-covered espresso beans
Unsweetened baking cocoa, if desired

Steps:

  • Place candy cups in mini muffin pans. In medium microwavable bowl, microwave baking chips and oil uncovered on High 1 minute; stir. Microwave in 30-second intervals, stirring after each, until melted and smooth.
  • Spoon 1 teaspoon melted mixture in each candy cup. (There will be mixture left over; set aside for later use.) With back of small spoon, spread mixture in bottoms and most of the way up sides of cups. (If mixture is too liquid, cool for a few minutes so it will coat the cups.) Let stand until completely set.
  • Meanwhile, in small microwavable bowl, mix cream and espresso powder. Microwave uncovered on High 20 seconds or until cream is very hot; stir to combine. Stir in chocolate chips until melted. If necessary, microwave 15 seconds longer until mixture can be stirred smooth. Refrigerate 10 minutes to cool slightly.
  • When candy cups are set and espresso mixture is cooled, microwave remaining white mixture 30 seconds or just until melted but not warm. Spoon espresso mixture into small resealable food-storage plastic bag; cut 1/4 inch from one bottom corner of bag. Pipe about 1 teaspoon mixture into each candy cup. Spoon enough melted white mixture over to cover. Top each with chocolate-covered coffee bean. Sprinkle with cocoa. Let stand until set, about 30 minutes.

Nutrition Facts : Calories 110, Carbohydrate 11 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Candy, Sodium 15 mg, Sugar 11 g, TransFat 0 g

CRESCENT MACADAMIA TRUFFLE CUPS



Crescent Macadamia Truffle Cups image

Provided by Food Network

Categories     dessert

Time 3h

Yield 24 truffle cups

Number Of Ingredients 13

1/4 cup unsalted butter, regular butter or margarine
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
2 tablespoons coffee-flavored liqueur or cold brewed coffee
1 egg
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
24 whole macadamia nuts
3 oz white chocolate baking bar, cut into pieces
1/3 cup cream cheese spread (from 8-oz container)
1/2 cup whipping cream
4 oz sweet baking chocolate, cut into pieces
2 tablespoons powdered sugar
1 teaspoon vanilla

Steps:

  • Heat oven to 350 degrees 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.
  • 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.
  • Place 1 macadamia nut in each dough-lined cup. Spoon about 2 teaspoons filling mixture over nut in each cup.
  • 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.
  • 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.
  • 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.
  • High Altitude (3500-6500 ft): No change.

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