In the middle of this festive holiday season, we’re feeling like it’s the right time to sprinkle some sweets into the mix!

Earlier this month, we hosted both “Yule Logs & Eggnog” and Young Chef’s “Cookie Decorating” classes.  (They were both as delicious as they sound!)

Though in case you missed these holiday-themed classes, below are two of our favorite treat recipes for you to make for the family.  While it’s on your mind, check out our upcoming classes, including a Three Kings Day celebration that you won’t want to miss!

Chocolate Truffles

Chocolate truffles are surprisingly easy to make!  Stunning on a serving tray, we also think they make a terrific gift for the holidays.  Place a few truffles in a decorative box or glass jar with a colorful ribbon and you’ll have yourself a delicious, homemade gift!

Ingredients

16 oz good-quality semisweet chocolate, chopped
1 cup butter, at room temperature
5 egg yolks
2 cups confectioner’s sugar
5 Tbsp crème fraiche
5 Tbsp brandy
1 cup unsweetened cocoa, sifted

Directions

1. Place chocolate in a medium mixing bowl. Place bowl over a pot of barely simmering water. Gently stirring occasionally, melt the chocolate until smooth. Off heat, beat the butter into the chocolate until thoroughly mixed.

2. In a separate large mixing bowl, combine the egg yolks and sugar. Beat vigorously for at least 1 minute, until the mixture forms “the ribbon.” Add the chocolate mixture to the egg and sugar mixture and stir until smooth. Add the crème fraiche and brandy and stir until smooth. Allow to cool until firm.

3. Sift cocoa into a bowl. Using a measuring spoon, scoop up 1 teaspoon of the chocolate mixture and quickly roll into a ball about ¾ -inch across. Drop into cocoa; roll each truffle in cocoa to coat. Chill until firm. Store in an airtight container in the refrigerator for up to 2 weeks. Makes about 30 truffles.

Spirited Sugar Plums

Incredibly easy to make and ideal for festive (adults-only) celebrations, these spirited sugar plums are the perfect holiday treat!  Enjoy responsibly.

Ingredients

1 cup apricots, coarsely chopped
1/2 cup figs or pitted dates
1/2 cup golden raisins
1 cup pecans, coarsely chopped or broken into pieces
1/2 cup shredded coconut
1/4 cup dark rum or brandy or your choice of liquor
pink or purple sugar for rolling the sugar plums

Directions

1. Place all ingredients, except the colored sugar, in the bowl of a food processor and blend until a smooth paste forms. If the mixture seems too dry, add more brandy, if it seems too sticky, add more coconut. The mixture should be firm enough to hold its shape but soft enough to hold the decorative sugar on the surface.

2. Scoop small balls of the mixture and roll in the colored sugar. Place in mini-muffin cups if desired. Chill until firm, about 20-30 minutes. Makes about 24 bite-size “plums.”