Nipples of Venus (Capezzoli di Venere) Tasty Recipes

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Nipples of Venus (Capezzoli di Venere)

"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."

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

Instructions :

Prep : 1H	Cook : 24M	Ready in : 1H10M

• 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.

Notes :

• If you must, another nut like almond, or hazelnut, should work about the same, especially when you consider your guest, or guests, will be fairly distracted by the eye-opening appearance.
• Substitute cognac for the brandy if you prefer.
• You can easily make the filling ahead of time, freeze, and add the coating any time.
• This is more white chocolate than you need for coating, but that's how this stuff works. Just eat the rest.

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