I have a confession to make. I... do not have a sweet tooth. I know, I know, what madness is this? Don't get me wrong, I like sweets, but they aren't my go-to thing. If I am making snacks for a movie, you are much more likely to wind up with a queso dip than caramel corn. I snack on leftover pasta, not cookies (much to the chagrin of the pre-teen daughters). So you know that when I post a dessert, it is because I absolutely can not resist it, and THAT is saying something.

That led me to start this blog series for the month of December that I am calling "The Best of Christmas". Things that I make, or my family or friends make, that are the most mouth-watering, Christmas-mood-setting, cold-weather-warming foods I have ever had the pleasure of enjoying. 

Now, I know that everything I love won't fit in a month. Trust me, I have tried to cook it all in a month. Impossible, by the way. But this list will give you a jump on great bakes, sweet treats, and savory delights that will have you warm and full of joy in no time.

To start this list, I am featuring a seasonal item: The Peppermint Mocha Honey Cream Spread. Honey Cream spreads are delicious, decadent, and sinfully sweet. They can be melted and poured over popcorn and ice cream, mixed into coffee, hot chocolate and oatmeal, put in the middle of sandwich cookies and brownies, or just eaten with a spoon. While Bumbleberry Farm Honey Creams are a staple on the Farmhouse shelves, the Peppermint Mocha is only seasonal and delivers the perfect punch of cooling mint and warming mocha that is perfect for ushering in the holidays. 

These truffles are absolutely delightful and the perfect treat to munch while watching your favorite Christmas movie by the twinkling lights from the tree.

Peppermint Mocha Honey Cream Truffles

Prep Time: 15 minutes | Start to Finish: 2.5 hours (chills in fridge for two hours)

Yield: 25 truffles

Ingredients:

4 oz semi-sweet chocolate chips

1/2 cup heavy cream

2 Tbs Peppermint Mocha Honey Cream

Cocoa powder (I recommend our Black Onyx Cocoa Powder or Mayan Coco) or festive sprinkles

Fleur de Sel (or flake salt), for garnish

1. In a saucepan, heat heavy cream slowly over low heat.
2. Combine semi-sweet chocolate and honey cream in a medium mixing bowl.
3. Before cream begins to boil, remove from heat and carefully pour over chocolate mixture.
4. Swiftly stir cream and chocolate until chocolate melts. Chocolate should be glossy and fully melted.
5. Chill chocolate ganache for two hours in fridge.
6. Using a spoon and very clean hands (or gloves), scoop 1-inch balls of ganache and quickly roll into balls. Remember that the heat from you hands will warm the chocolate, so it’s best to work quickly.
7. Roll the chocolate truffles in the cocoa powder or sprinkles to fully coat, then lay out on a baking sheet. Sprinkle them with the Fleur de Sel.

Keep these truffles in the fridge until ready to serve... or eat yourself. Just saying. Enjoy!