Thank you all for the unbelievable kind words of support about Ginger. Every comment, every private email, every virtual hug – they all helped. Forgive me for not replying to each one individually. I just couldn’t do it through the tears.
To the outside world, Ginger dying was a lifetime ago. But in reality, it’s only been a week. The hardest part now is the constant reminder that both girls are gone – I’ll spill some food and they don’t come running. Or they aren’t at my feet when I make popcorn. Or the worst – every time I come home to silence. Sigh.
BUT. I’m slowly – very slowly – coming out of my fog. I made it through a whole 4 hours yesterday without crying! Small victories.
In an effort to stay occupied, I’ve baked more cookies in the past several days than I know what to do with. And I’ve also been self-soothing with chocolate. Goodness, what would the world be like without chocolate? *shudders*
I think I ate 10 of these. Maybe 11.
Kahlúa-Hazelnut Chocolate Truffles
Prep time: 20 minutes
• 5 ounces dark chocolate chips
• 3 tablespoons Nutella
• 2 1/2 tablespoons Kahlúa
• 1 tablespoon light-colored corn syrup
• 1/2 teaspoon vanilla
• dash of salt
• 1/3 cup finely chopped toasted hazelnuts
In a medium-sized microwave safe bowl, combine all ingredients except the hazelnuts. Melt the mixture in 30 second intervals, stirring in between, until combined and smooth. Stir in the chopped hazelnuts. Let cool for a minute or so.
Using a small cookie scoop, form single tablespoons of the mixture and knead with your hands until they stay together. Roll into balls.
Keep in an airtight container at room temperate for up to 2 days or refrigerated for up to 2 weeks.
(adapted from Cooking Light)
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