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How to Make Nipples of Venus (Capezzoli di Venere) - A Step-by-Step Guide

Nipples of Venus, also known as Capezzoli di Venere, is a delightful Italian dessert that is sure to impress your guests with its unique appearance and delicious flavor. This delectable treat is made with a combination of smooth and creamy chocolate ganache, coated in a thin layer of white chocolate, and topped with a hazelnut. The name "Nipples of Venus" is said to come from the dessert's resemblance to the shape of a woman's breast, making it a playful and elegant addition to any dessert ta...

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Ingredients

  • 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

Information

  • Prep Time: 1 hr
  • Cook Time: 10 mins
  • Total Time: 1 hr 10 mins
  • Servings: 24
  • Yield: 24 truffles

  • 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

    169 cal.

    • Total Fat: 8g
    • Saturated Fat: 4g
    • Cholesterol: 9mg
    • Sodium: 18mg
    • Total Carbohydrate: 21g
    • Dietary Fiber: 1g
    • Total Sugars: 15g
    • Protein: 1g
    • Vitamin C: 7mg
    • Calcium: 31mg
    • Iron: 0mg
    • Potassium: 81mg

    Categories

    Dessert recipes
    Chocolate recipes
    Italian recipes
    Confections recipes
    Truffle recipes