Nipples Of Venus (Capezzoli Di Venere) Recipe

Name: Nipples Of Venus (Capezzoli Di Venere)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 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; 1/4 cup brandy; 8 ounces white chocolate, chopped; 1/3 cup confectioners' sugar; 2 teaspoons milk, or as needed; paper candy cups; 1 drop red food coloring, or more as needed

Servings: persons

1/3 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
1/4 cup brandy
8 ounces white chocolate, chopped
1/3 cup confectioners' sugar
2 teaspoons milk, or as needed
paper candy cups
1 drop red food coloring, or more as needed

1
Cream sugar and butter together with a spatula until light and creamy. Set aside.
2
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.
3
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.
4
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.
5
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.
6
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.
7
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.

809

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/3 cup white sugar, 5 tablespoons unsalted butter, room temperature, 6 ounces dark chocolate, chopped, 14 ounces whole chestnuts, and more.

Yes, Nipples Of Venus (Capezzoli Di Venere) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Nipples Of Venus (Capezzoli Di Venere)

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