Capezzoli di Venere (Nipples of Venus)
Ingredients
12 oz. (340 g) good quality Bittersweet Chocolate, chopped
16 oz. (459 g) Canned Whole Chestnuts, drained
6 TBS (84 g) Unsalted Butter, softened
½ cup (100 g) Granulated Sugar
1/8 tsp. Salt
¼ cup Brandy
1 tsp. Vanilla Extract
12 oz. (341 g) good quality White Chocolate, chopped and divided
a dash of powdered Red Food Coloring (Don't use gel or liquid as it will make the white chocolate grainy and hard)
Instructions
Place the bittersweet chocolate in a heat proof bowl and then place the bowl over a saucepan of simmering water. Make sure the bottom of the bowl does not touch the water. Stir constantly until it’s almost melted. Remove from heat, and stir the chocolate until it has completely melted. Set aside to cool.
In a food processor, pulse the chestnuts until pureed.
Using a hand-held mixer or standing mixer, beat the sugar and butter together until light and fluffy (about 3 minutes). Mix in the chestnuts, salt, vanilla extract, and brandy. Add the cooled, but still liquefied chocolate and stir until combined. Cover the bowl with plastic wrap, and refrigerate for about an hour.
Place parchment paper over a large baking sheet. Scoop out tablespoon-sized pieces of the chocolate mixture and roll each into a ball. Place the chocolate balls on the baking sheet. If the mixture is too sticky or crumbly then dampen your hands a bit with water. Once finished, place the baking sheet in the freezer.
Place 10 ounces of the white chocolate in a heat-proof bowl (reserve the remaining white chocolate for tempering and coloring). Place the bowl over a saucepan of simmering water. Stir the chocolate until almost melted. Use a candy thermometer, and when the temperature reaches 105 degrees F. remove the bowl from the heat. Stir in an ounce of the reserved white chocolate until completely smooth. Allow it to cool and thicken just a bit. Remove the chocolate balls from the freezer, and carefully drizzle a tablespoon’s worth (give or take) of the white chocolate over each ball. Set aside to harden.
Melt the remaining 1 ounce of white chocolate over simmering water in the make-shift double boiler. Remove from heat when melted and then stir in a very small amount of powdered red food coloring until you get the color you desire. Let the colored white chocolate cool for 10 minutes and then pour into the piping bag. Cut off the tip of the bag, and dot each truffle with a pink “nipple”. If you don’t have a piping bag you can use a small spoon to do the dotting. Godere!
Ingredients
12 oz. (340 g) good quality Bittersweet Chocolate, chopped
16 oz. (459 g) Canned Whole Chestnuts, drained
6 TBS (84 g) Unsalted Butter, softened
½ cup (100 g) Granulated Sugar
1/8 tsp. Salt
¼ cup Brandy
1 tsp. Vanilla Extract
12 oz. (341 g) good quality White Chocolate, chopped and divided
a dash of powdered Red Food Coloring (Don't use gel or liquid as it will make the white chocolate grainy and hard)
Instructions
Place the bittersweet chocolate in a heat proof bowl and then place the bowl over a saucepan of simmering water. Make sure the bottom of the bowl does not touch the water. Stir constantly until it’s almost melted. Remove from heat, and stir the chocolate until it has completely melted. Set aside to cool.
In a food processor, pulse the chestnuts until pureed.
Using a hand-held mixer or standing mixer, beat the sugar and butter together until light and fluffy (about 3 minutes). Mix in the chestnuts, salt, vanilla extract, and brandy. Add the cooled, but still liquefied chocolate and stir until combined. Cover the bowl with plastic wrap, and refrigerate for about an hour.
Place parchment paper over a large baking sheet. Scoop out tablespoon-sized pieces of the chocolate mixture and roll each into a ball. Place the chocolate balls on the baking sheet. If the mixture is too sticky or crumbly then dampen your hands a bit with water. Once finished, place the baking sheet in the freezer.
Place 10 ounces of the white chocolate in a heat-proof bowl (reserve the remaining white chocolate for tempering and coloring). Place the bowl over a saucepan of simmering water. Stir the chocolate until almost melted. Use a candy thermometer, and when the temperature reaches 105 degrees F. remove the bowl from the heat. Stir in an ounce of the reserved white chocolate until completely smooth. Allow it to cool and thicken just a bit. Remove the chocolate balls from the freezer, and carefully drizzle a tablespoon’s worth (give or take) of the white chocolate over each ball. Set aside to harden.
Melt the remaining 1 ounce of white chocolate over simmering water in the make-shift double boiler. Remove from heat when melted and then stir in a very small amount of powdered red food coloring until you get the color you desire. Let the colored white chocolate cool for 10 minutes and then pour into the piping bag. Cut off the tip of the bag, and dot each truffle with a pink “nipple”. If you don’t have a piping bag you can use a small spoon to do the dotting. Godere!
The granting of a pardon is an imputation of guilt, and the acceptance a confession of it.
