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.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 24
Number Of Ingredients 13
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
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Muhammad Adnan Ansari (Ansari Shb)
[email protected]I'm not sure if I did something wrong, but my dish turned out nothing like the picture. It was still tasty, though.
Rifat Xxx
[email protected]This dish is absolutely stunning! I can't wait to try it.
Mary-Jane Harvie
[email protected]This recipe is a bit too complicated for my liking. I prefer simpler dishes that don't require a lot of ingredients.
FISH STICK
[email protected]I'm not a big fan of seafood, but I really enjoyed this dish. The shrimp were cooked perfectly and the sauce was light and flavorful.
Jonaki
[email protected]This recipe is easy to follow and the results are delicious. I especially love the crispy shallots on top.
Eva Akther
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover chicken.
Eniel LORMERO
[email protected]I was a bit disappointed with this recipe. The flavors were bland and the texture was mushy.
Joey Rogers
[email protected]This dish is perfect for a special occasion. It's sure to impress your guests.
Barbara Hany
[email protected]I found that the sauce was a bit too salty for my taste. I would recommend using less salt than the recipe calls for.
DC BISHAL
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The finished dish is elegant and flavorful.
Mamata Devkota
[email protected]I followed the recipe exactly and it turned out great! The sauce was rich and creamy, and the pasta was cooked perfectly.
CraySea
[email protected]This dish was a hit at my dinner party! Everyone raved about the unique flavors and the beautiful presentation.
Thaddrick Love
[email protected]Wow, I just tried this recipe and it was absolutely delicious! The flavors were perfectly balanced and the texture was spot on. I'm definitely going to be making this again.