Italian Capezzoli Di Venere Chocolate Truffles Of Venus Recipes

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NIPPLES OF VENUS (CAPEZZOLI DI VENERE)



Nipples of Venus (Capezzoli di Venere) image

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.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 24

Number Of Ingredients 13

⅓ 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
¼ cup brandy
8 ounces white chocolate, chopped
⅓ cup confectioners' sugar
2 teaspoons milk, or as needed
paper candy cups
1 drop red food coloring, or more as needed

Steps:

  • 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.

Nutrition Facts : Calories 169.4 calories, Carbohydrate 21.3 g, Cholesterol 8.7 mg, Fat 8.2 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 3.9 g, Sodium 17.6 mg, Sugar 14.9 g

CHOCOLATE TRUFFLES 4 WAYS



Chocolate Truffles 4 Ways image

One recipe, 4 different ways to impress. Win over your loved ones with homemade chocolate truffles so good, you'll never have to buy them again. Included are 4 exciting coating ideas!

Provided by TheOtherJuliaGulia

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 1h15m

Yield 12

Number Of Ingredients 10

⅔ cup heavy cream
1 (4 ounce) bar semisweet chocolate, finely chopped
1 (4 ounce) bar bittersweet chocolate, finely chopped
1 tablespoon unsalted butter, softened
½ teaspoon vanilla extract
⅛ teaspoon fine sea salt
1 (0.81 ounce) package freeze-dried strawberries
10 starlight hard peppermint candies
¼ cup unsweetened cocoa powder
¼ cup powdered peanut butter (such as PB2®)

Steps:

  • Heat cream in a small saucepan over medium until steaming, about 5 minutes.
  • Meanwhile, combine semisweet and bittersweet chocolate with butter in a medium bowl. Pour hot cream over chocolate and let stand for 1 minute. Stir until melted and smooth. Stir in vanilla and salt. Pour into a shallow dish, such as a pie plate, cover, and refrigerate until ganache is scoopable, about 30 minutes.
  • Place strawberries in a mini food processor and pulse until finely chopped but not powdered, about eight 1-second pulses. Place in a small bowl.
  • Place mints in a zip-top bag and whack with a mallet about 5 times until coarsely crushed. Transfer to a separate small bowl. Place cocoa powder and powdered peanut butter in small bowls.
  • Scoop tablespoonfuls of ganache and roll into balls; your hands will warm up the ganache if it got too firm. Place on a parchment-lined plate.
  • Roll 3 truffles in each coating, pressing to adhere. Chill until ready to serve.

Nutrition Facts : Calories 185.9 calories, Carbohydrate 18 g, Cholesterol 21.1 mg, Fat 12.5 g, Fiber 2.2 g, Protein 2.6 g, SaturatedFat 7.5 g, Sodium 37.7 mg, Sugar 11.7 g

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