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Italian Capezzoli di Venere (Chocolate Truffles of Venus)
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Prep Time:
90 minutes
Total Time:
120 minutes
Decadent brandy-infused chocolate chestnut truffles dipped in white chocolate, topped with a touch of pink for a romantic treat.
Ingredients:
  • 12 ounces high quality dark chocolate, chopped
  • 16 ounces canned whole chestnuts, drained
  • 6 tablespoons butter, softened
  • 0.25 cup brandy
  • 1 teaspoon vanilla extract
  • 12 ounces high quality white chocolate, chopped - divided
  • 1 dash powdered red food coloring
Instructions:
  • Melt the dark chocolate in a double boiler over simmering water, then let it cool before using.
  • Add the chestnuts to a food processor and blend until creamy, approximately 1 minute.
  • Using an electric mixer, cream the butter and sugar until light and fluffy, approximately 3 minutes. Mix in the chestnuts, brandy, and vanilla extract until smooth. Fold in the chocolate, then scoop out about 1 tablespoon of the mixture for each truffle and roll into 1-inch balls. If the mixture is too soft, briefly chill in the refrigerator.
  • Set aside 1 ounce of white chocolate for tempering and another 1 ounce for coloring. Melt the remaining 10 ounces of white chocolate over simmering water until warm but not hot (about 105°F (40°C)). Remove from heat, then fold in 1 ounce of chopped, unmelted white chocolate until fully incorporated and the temperature reaches 80-82°F (27-28°C).
  • Dip each center in melted white chocolate and place the truffle on parchment paper or waxed paper to cool and harden for approximately 15 minutes.
  • Melt the last ounce of chopped white chocolate in a double boiler until smooth. Mix in a touch of powdered red food coloring until you reach your preferred pink tone. Using a spoon, scoop out a small amount of colored chocolate and add a pink dot to each truffle. Let the pink dots set for about 15 minutes. Serve the truffles in paper candy cups.

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