Valentine’s Day Hazelnut Chocolate Truffles in Ruby Red Candy Bowls

 

Valentine’s Day, also called Saint Valentine’s Day or the Feast of Saint Valentine is celebrated annually on February 14. It originated as a Christian feast day honoring one or two early Christian martyrs named Saint Valentine and, through later folk traditions, has become a significant cultural, religious, and commercial celebration of romance and love in many regions of the world.

 

While the European folk traditions connected with Saint Valentine and St. Valentine’s Day have become marginalized by the modern Anglo-American customs connecting the day with romantic love, there are some remaining associations connecting the saint with the advent of spring.

While the custom of sending cards, flowers, chocolates and other gifts originated in the UK, Valentine’s Day still remains connected with various regional customs in England. In Norfolk, a character called ‘Jack’ Valentine knocks on the rear door of houses leaving sweets and presents for children. Although he was leaving treats, many children were scared of this mystical person.

 

Does ‘Jack’ knock on your door, delivering treats for Valentine’s Day?

I certainly hope not.

I hope you celebrate the day sending colorful joy and delights to everyone in your life. Romantic or not, the memories of creating homemade Valentine’s Day craft bags for candy collection in elementary school will always stick in my mind. I spent hours and hours creating my hand-crafted bag.

I couldn’t have cared less about what would fill the heart-adored sack, but the pleasure was in the process.

 

Enjoy the process of these super-duper yummy and gorgeous Valentine’s Day Hazelnut Chocolate Truffles in Ruby Red Candy Bowls, as well as the utterly divine flavor and decor the dessert provides.

 

 

Valentine’s Day Hazelnut Chocolate Truffles in Ruby Red Candy Bowls

 

Ruby Red Candy Bowls:
2 lbs. strawberry hard candy**

 

Chocolate Hazelnut Truffles:
8 Tbs. salted butter, room temperature
1 1/2 cups chocolate hazelnut butter (Nutella or any other brand)
2 + cups powdered sugar
1 Tbs. unsweetened cocoa powder

 

Preheat the oven to 300 degrees.

Peel the candy from the wrappers.

Place on parchment-lined baking sheets, using 9-12 candies to form into a round.

Bake 20 minutes, or so, until melted into a gooey round.

 

Remove from the oven and cool for 1-2 minutes. 

Using parchment, invert onto small bowls or cups and carefully form into inverted fluted bowls.

Cool for several hours, until the edible candy bowls are set.

 

Meanwhile, using a stand mixer or handheld mixer, mix together the butter, hazelnut butter, and sugar, until smooth and malleable.

 

Form into 1″ sized balls and place on a parchment-lined baking sheet. 

 

Chill for several hours. 

 

Dust with cocoa powder and serve inside the edible candy bowls.

 

**Feel free to use cinnamon hard candy, if you’re feeling extra spicy!