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Nipples of Venus (Capezzoli di Venere)
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Prep Time:
60 minutes
Cook Time:
10 minutes
Total Time:
70 minutes
Treat your Valentine to Chef John's luxurious Italian truffles: dark chocolate, chestnuts, brandy, and a white chocolate coating.
Ingredients:
  • 0.33333334326744 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
  • 0.25 cup brandy
  • 8 ounces white chocolate, chopped
  • 0.33333334326744 cup confectioners' sugar
  • 2 teaspoons milk, or as needed
  • paper candy cups
  • 1 drop red food coloring, or more as needed
Instructions:
  • Combine the sugar and butter using a spatula until the mixture is light and creamy. Then, set it aside.
  • Gently simmer water in a pot and melt dark chocolate in a heat-proof bowl placed over it, stirring with a small spatula until smooth.
  • Finely grind chestnuts in a food processor. Mix ground chestnuts with sugar and butter until combined. Add salt, cayenne pepper, vanilla extract, and brandy, then stir well. Pour in melted chocolate and mix until filling is well blended.
  • Place the filling on a silicone-lined baking sheet and spread it out evenly. Wrap the balls in plastic wrap and chill in the fridge as you make the white chocolate coating.
  • Set aside 20% of the white chocolate for later. Melt the remaining white chocolate in a heat-proof bowl over simmering water until it reaches 105°F (41°C) on an instant-read thermometer. Stir in the reserved white chocolate until melted.
  • Dip each chocolate truffle into the white chocolate using a fork, ensuring it is fully coated. Gently transfer the coated truffle onto a lined baking sheet using a second fork. Repeat for the rest of the truffles. If the white chocolate starts to harden, place the bowl back over hot water to melt it again.
  • Combine confectioners' sugar with just enough milk to create a thick, well-bonded paste. Add red food coloring to create a pink hue. Transfer the mixture to a piping bag and pipe a small dot onto each truffle. Serve the truffles in paper candy cups.

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