I had the most amazing anniversary a couple of weeks ago. My husband planned our whole date in San Fransisco, and we had a really fun time We walked along the pier, checked out Ripley's Believe it or Not museum (which was really cool!), and went out to eat at a delicious Indian Restaurant. We had a fun time exploring and seeing some of the sites. But the absolute most amazing part of the date...was going to see the Broadway musical, WICKED!!!!!!! Oh my... it was amazing. It was definitely the highlight of the day (and how could it not be?) Even my husband really enjoyed it, which is saying a lot. He did so well, I was so proud of him for planning such a wonderful anniversary date! :)
My husband always plans our anniversary dates, and plans to continue to do so (which I am totally ok with, seeing as how he has been doing a fantastic job of it), but that leaves me with not a whole lot that I can contribute to the day. What I have done the past two years is make a fancy breakfast, write a mushy card, and make chocolate hazelnut truffles. I try to make each as special as possible, and put as much love into them as I can, to make it meaningful. :)
This year, I made some chocolate hazelnut truffles again (YUM!), but this time, I upgraded the presentation from an empty yogurt container last year (not joking, I didn't even decorate it), to a much more attractive stack of origami boxes made from pretty scrap booking paper. I'd say its a step up. :)
I bet you want to try now, too, huh? Well, lucky for you, I am going to share the recipe with you, and show you how to make these lovely origami boxes - together, they makes a great gift for any occasion!
Chocolate Hazelnut Truffles
3/4 cup confectioners' sugar
2 tablespoons baking cocoa
4 milk chocolate candy bars (1.55 ounces each)
6 tablespoons butter
1/4 cup heavy whipping cream
24 whole hazelnuts
1 cup finely chopped hazelnuts, toasted
In a large bowl, sift together confectioners' sugar and cocoa; set aside. In a saucepan, melt candy bars and butter. Add the cream and reserved cocoa mixture. Cook and stir over medium-low heat until mixture is thickened and smooth. Pour into an 8 in square dish. Cover and refrigerate overnight. Using a melon baller or spoon shape candy into 1 inch balls; press a hazelnut into each. Reshape balls and roll in ground hazelnuts. Store in an airtight container in the refrigerator. Yield: 2 dozen.
Stay tuned for part 2 - Making origami boxes!