Mary White
@marcrunchywhi
Chocolate-Covered Chestnut Truffles (Nipples of Venus)
These delightful Chocolate-Covered Chestnut Truffles, also known as Nipples of Venus, are a rich and indulgent treat made with dark chocolate, chestnuts, and a hint of brandy. Coated in creamy white chocolate and decorated with a touch of pink, they are perfect for special occasions or as a luxurious dessert.
Details
- Cuisine:italian
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:13
- Views:7
Recipe Information
- Prep time6 min.
- Cook time10 min.
- Total time16 min.
- Servings24
Ingredients
- 1/3 cup
- 5 tablespoons
- 6 ounces
- 14 ounces
- 1 pinch
- 1 pinch
- 1 teaspoon
- 1/4 cup
- 8 ounces
- 1/3 cup
- 2 teaspoons, or as needed
- as needed
- 1 drop, or more as needed
Cooking Instructions
Follow our step-by-step guide on how to make Chocolate-Covered Chestnut Truffles (Nipples of Venus).
Step 1
Begin by creaming together white sugar and softened butter in a mixing bowl using a spatula until the mixture becomes light and fluffy, then set it aside.
Step 2
In a saucepan, gently heat an inch of water over low flame, placing a heat-proof bowl on top.
Step 3
Add dark chocolate to the bowl, stirring occasionally until it melts into a smooth, velvety consistency.
Step 4
Next, transfer whole chestnuts to a food processor and pulse them until finely ground.
Step 5
Incorporate the ground chestnuts into the creamed sugar and butter mixture, stirring until everything is harmoniously blended.
Step 6
Add salt, cayenne pepper, vanilla extract, and brandy, mixing until fully integrated.
Step 7
Pour in the melted dark chocolate, stirring until the filling is luxuriously smooth.
Step 8
Scoop the filling onto a silicone-lined baking sheet, shaping it into small balls.
Step 9
Cover the tray with plastic wrap and refrigerate while you prepare the white chocolate coating.
Step 10
Reserve about 20% of the chopped white chocolate.
Step 11
Melt the remaining white chocolate in a heat-proof bowl set over simmering water, bringing it to a temperature of 105°F (41°C).
Step 12
Stir in the reserved white chocolate until the mixture is completely melted and silky.
Step 13
Using a fork, dip each chocolate truffle into the melted white chocolate, ensuring a thorough coating.
Step 14
Allow any excess chocolate to drip off before placing the truffle back onto the lined baking sheet.
Step 15
Keep the white chocolate warm as you repeat this process for all truffles.
Step 16
In a small bowl, combine confectioners' sugar with enough milk to create a thick paste, then add red food coloring until you achieve your desired shade of pink.
Step 17
Transfer this colorful mixture to a piping bag and delicately pipe a small dot on top of each truffle for a charming decoration.
Step 18
Finally, present the truffles in delightful paper candy cups and savor the indulgence!.