Italian Capezzoli Di Venere Chocolate Truffles Of Venus Recipes

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NIPPLES OF VENUS (CAPEZZOLI DI VENERE)



Nipples of Venus (Capezzoli di Venere) image

I first learned of these confections through the famous scene of the same name in the movie Amadeus. Fast forward 30-plus years later, and inspired by a viewer's request, I finally learned that these were in fact real, and very delicious, thanks in part to the star of the show, chestnuts. Serve these as a sexy snack during a Valentine's viewing of the corresponding film.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 24

Number Of Ingredients 13

⅓ cup white sugar
5 tablespoons unsalted butter, room temperature
6 ounces dark chocolate, chopped
14 ounces whole chestnuts
1 pinch salt
1 pinch cayenne pepper
1 teaspoon vanilla extract
¼ cup brandy
8 ounces white chocolate, chopped
⅓ cup confectioners' sugar
2 teaspoons milk, or as needed
paper candy cups
1 drop red food coloring, or more as needed

Steps:

  • Cream sugar and butter together with a spatula until light and creamy. Set aside.
  • Heat an inch of water in a pot set over low heat. Melt dark chocolate in a heat-proof bowl placed over the pot. Stir with a small spatula.
  • Place chestnuts in a food processor; pulse on and off until very finely ground. Add chestnuts to the sugar-butter mixture and stir until combined. Add salt, cayenne pepper, vanilla extract, and brandy. Stir well. Pour in the melted chocolate and mix again until filling is well blended.
  • Scoop filling onto a silicone-lined baking sheet and smooth out if necessary. Cover the balls in plastic wrap and refrigerate while you prepare the white chocolate coating.
  • Reserve about 20% of the white chocolate to stir in later. Melt the rest in a heat-proof bowl over a pot of simmering water until an instant-read thermometer inserted in to the chocolate reads 105 degree F (41 degrees C). Add the reserved white chocolate and stir until melted.
  • Place 1 chocolate truffle on a fork and hold it up above the white chocolate coating. Spoon on the white chocolate until ball is well coated. Use another fork to push the truffle onto a lined baking sheet. Repeat with the remaining truffles and coating. Place the bowl of coating back over hot water if it chocolate starts to harden.
  • Mix confectioners' sugar with enough milk to make a very thick paste that will hold together well. Dye it pink with red food coloring. Transfer into a piping bag and pipe a small dot on top of each truffle. Serve truffles in paper candy cups.

Nutrition Facts : Calories 169.4 calories, Carbohydrate 21.3 g, Cholesterol 8.7 mg, Fat 8.2 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 3.9 g, Sodium 17.6 mg, Sugar 14.9 g

ITALIAN CAPEZZOLI DI VENERE (CHOCOLATE TRUFFLES OF VENUS)



Italian Capezzoli di Venere (Chocolate Truffles of Venus) image

For years I have been making this sublime chocolate treat, which I believe to be perfect for Valentine's Day. Created by combining a dark chocolate ganache with chestnuts, coating it with a creamy white chocolate coating, and finally topping the truffle with a nipple of pale pink sweet white chocolate. Naughty and delicious!

Provided by LaLeeRu

Categories     World Cuisine Recipes     European     Austrian

Time 2h

Yield 60

Number Of Ingredients 8

12 ounces high quality dark chocolate, chopped
16 ounces canned whole chestnuts, drained
6 tablespoons butter, softened
½ cup white sugar
¼ cup brandy
1 teaspoon vanilla extract
12 ounces high quality white chocolate, chopped - divided
1 dash powdered red food coloring

Steps:

  • Place the dark chocolate into the top part of a double boiler over simmering water, and let the chocolate melt. Turn off the heat and let the chocolate cool.
  • Place the chestnuts into the work bowl of a food processor, and process until the chestnuts are smoothly pureed, about 1 minute.
  • Beat together the butter and sugar with an electric mixer until the mixture is light and fluffy, about 3 minutes. Stir in the chestnuts, brandy, and vanilla extract until the mixture is smooth. Stir in the chocolate, and pinch off about 1 tablespoon of filling per truffle. Roll the mixture into balls about 1 inch in diameter. If the mixture is too soft to hold its shape, chill for several minutes in refrigerator.
  • Reserve about 1 ounce of white chocolate for tempering, and about 1 ounce for coloring. Melt the remaining 10 ounces of white chocolate over simmering water in a double boiler until the chocolate is melted and warm but not hot (about 105 degrees F (40 degrees C)). Remove the pan containing the melted chocolate from the double boiler, and add about 1 ounce of chopped, unmelted white chocolate. Stir the chocolate until the unmelted pieces of chocolate melt, and the temperature drops to 80 to 82 degrees F (27 to 28 degrees C)).
  • Carefully dip each center in the melted white chocolate, and gently place the truffle onto a piece of parchment paper or waxed paper to cool and harden, about 15 minutes.
  • Melt the remaining 1 ounce of chopped white chocolate over simmering water in a double boiler until the chocolate is melted and warm but not hot. Stir in a very small amount of powdered red food coloring until you get a desired shade of pink. Dip a little colored chocolate out with a spoon, dot each truffle with a pink dot, and allow the pink chocolate dots to set, about 15 minutes. Place the truffles into paper candy cups to serve.

Nutrition Facts : Calories 98.6 calories, Carbohydrate 12.4 g, Cholesterol 4.5 mg, Fat 5 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 2.1 g, Sodium 13.7 mg, Sugar 7.7 g

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