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Italian Capezzoli di Venere (Chocolate Truffles of Venus)

Italian Capezzoli di Venere (Chocolate Truffles of Venus)

  • Prep

    1 h 30 m
  • Ready In

    2 h
LaLeeRu

LaLeeRu

For years I have been making this sublime chocolate treat, which I believe to be perfect for Valentine's Day. Created by combining a dark chocolate ganache with chestnuts, coating it with a creamy white chocolate coating, and finally topping the truffle with a nipple of pale pink sweet white chocolate. Naughty and delicious!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 60 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 99 kcal
  • 5%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 12.4g
  • 4%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 14 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. Place the dark chocolate into the top part of a double boiler over simmering water, and let the chocolate melt. Turn off the heat and let the chocolate cool.
  2. Place the chestnuts into the work bowl of a food processor, and process until the chestnuts are smoothly pureed, about 1 minute.
  3. Beat together the butter and sugar with an electric mixer until the mixture is light and fluffy, about 3 minutes. Stir in the chestnuts, brandy, and vanilla extract until the mixture is smooth. Stir in the chocolate, and pinch off about 1 tablespoon of filling per truffle. Roll the mixture into balls about 1 inch in diameter. If the mixture is too soft to hold its shape, chill for several minutes in refrigerator.
  4. Reserve about 1 ounce of white chocolate for tempering, and about 1 ounce for coloring. Melt the remaining 10 ounces of white chocolate over simmering water in a double boiler until the chocolate is melted and warm but not hot (about 105 degrees F (40 degrees C)). Remove the pan containing the melted chocolate from the double boiler, and add about 1 ounce of chopped, unmelted white chocolate. Stir the chocolate until the unmelted pieces of chocolate melt, and the temperature drops to 80 to 82 degrees F (27 to 28 degrees C)).
  5. Carefully dip each center in the melted white chocolate, and gently place the truffle onto a piece of parchment paper or waxed paper to cool and harden, about 15 minutes.
  6. Melt the remaining 1 ounce of chopped white chocolate over simmering water in a double boiler until the chocolate is melted and warm but not hot. Stir in a very small amount of powdered red food coloring until you get a desired shade of pink. Dip a little colored chocolate out with a spoon, dot each truffle with a pink dot, and allow the pink chocolate dots to set, about 15 minutes. Place the truffles into paper candy cups to serve.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Baricat
39

Baricat

9/17/2010

Wow, wow, and WOW!! The translation from Italian is actually "Venus' Nipples." If you've ever seen the movie "Amadeus," Salieri offers them to Mozart's wife and she giggles because the name is so naughty - but I digress. These are the real deal, authentic taste. The puree of chestnut adds a unique depth, characteristic of these gems. It's true that they're time consuming, but incredibly worth it. I have to point out that the recipe submitter said "high quality" chocolate, and that cannot be stressed enough. Your product will only taste as good as the chocolate you use. I used Lindt, which made for an incredibly delicious treat. Take the time to temper the white chocolate as described - it's spot on. If you melt it slowly, it will retain its lovely sheen, which gives your product high appeal. Kudos for this one!!

salyru
12

salyru

9/16/2010

These truffles are heavenly!!! Preparing them is a little time-consuming but your efforts will be repaid. The recipe here is very detailed and easy to follow. Try to use fresh chestnuts if they are available. It gives the truffles a richer taste. For variety, add finely chopped toasted almonds or freshly grated nutmeg to the truffle mixture. Thank you, Ms. LaLeeRu!

Keesha
6

Keesha

2/28/2011

TY for sharing this! I have been wanting to try this for more than 15 years, ever since I first saw them in the movie, Amadeus, haha! I appreciate the detailed directions. This is definitely a time-intensive recipe and not one for a beginner or those who are impatient. But I love it!

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