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Italian Capezzoli di Venere (Chocolate Truffles of Venus)

4

120 min

Italian Capezzoli di Venere (Chocolate Truffles of Venus)

Italian Capezzoli di Venere (Chocolate Truffles of Venus) Photo 1

Time

120 min

Serving

60 persons

Calories

99

Rating

4.00★ (8)

Cuisine

European
Author: Victoria Buriak
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!

Ingredients

  • ounces high quality dark chocolate: 12 piece (chopped)
  • ounces canned whole chestnuts: 16 piece (drained)
  • butter: 6 Tbsp (softened)
  • white sugar: 0.5 cup
  • brandy: 0.25 cup
  • vanilla extract: 1 tsp
  • ounces high quality white chocolate: 12 piece (chopped, divided)
  • dash powdered red food coloring: 1 piece

Metric Conversion

Stages of cooking

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  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.
    Italian Capezzoli di Venere (Chocolate Truffles of Venus) Photo 2
  2. Place the chestnuts into the work bowl of a food processor, and process until the chestnuts are smoothly pureed, about 1 minute.
    Italian Capezzoli di Venere (Chocolate Truffles of Venus) Photo 3
  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.
    Italian Capezzoli di Venere (Chocolate Truffles of Venus) Photo 4
  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)).
    Italian Capezzoli di Venere (Chocolate Truffles of Venus) Photo 5
  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.
    Italian Capezzoli di Venere (Chocolate Truffles of Venus) Photo 6
  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.
    Italian Capezzoli di Venere (Chocolate Truffles of Venus) Photo 7

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