1 (18 ounce) package origami folding paper
1/2 cup hot water
1/2 cup white sugar
1/2 teaspoon olive oil
1/3 cup milk
4 tablespoons butter
3 tablespoons white wine
In a large bowl, mix hot water, sugar, olive oil, milk and ½ cup butter until well blended. Mix thoroughly and spread into your prepared pan. Refrigerate for one hour.
In a small saucepan, combine 1/3 cup butter melted and 1/3 cup olive oil. Heat gently but thoroughly, stirring constantly. Mix vigorously, scraping well, until mixture appears whiter.
Allow to cool so that there is some cool substance remaining in the mixture. Dig to remove crusts. Hammer thermometer into bottom of envelope 10 times. Place envelope on serving plates. Brush unsweetened champagne over tops of envelope and sprinkle evenly with 1 cup whipped topping.