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NIPPLES OF VENUS INSPIRED BY AMADEUS

Picture for Nipples of Venus inspired by Amadeus

847,073 views  While these Nipples of Venus may not be historically accurate to the 18th century, they are still quite tasty and fun to name-drop among polite company.

25 pieces

US

original

metric

INGREDIENTS

8 oz bittersweet chocolate, chopped

1 lb whole chestnuts, drained (if applicable)

2 oz sugar

2 ½ oz unsalted butter, soft

2 oz brandy

1 tsp vanilla extract

¼ tsp kosher salt

1 lb white chocolate wafers/bars, chopped + divided

4 oz dark chocolate, chopped

DIRECTIONS

1.

Melt the bittersweet chocolate over a double boiler, just until melted (~120 °F). Set the chocolate aside until cooled to about 80 °F.

8 oz bittersweet chocolate, chopped

2.

Add the chestnuts to the base of a food processor, and pulse until finely chopped.

1 lb whole chestnuts, drained (if applicable)

3.

In the bowl of a stand mixer, combine the sugar and butter. Cream the ingredients together using a paddle attachment until light and fluffy, 2-3 minutes.

2 oz sugar

2 ½ oz unsalted butter, soft

4.

Add the cooled bittersweet chocolate, chopped chestnuts, brandy, vanilla, and salt to the bowl of the stand mixer. Mix until the ingredients are well combined, 1-2 minutes.

2 oz brandy

1 tsp vanilla extract

¼ tsp kosher salt

5.

Using a small ice cream scoop, scoop the filling onto a parchment-lined sheet tray. If the filling is too soft, refrigerate for 5-7 minutes or until firm enough to scoop.

6.

Refrigerate the fillings while tempering the white chocolate.

1 lb white chocolate wafers/bars, chopped + divided

7.

Melt about 85% of the white chocolate over a double boiler, just until melted (~105 °F).

8.

Once melted, remove the bowl from the water bath and wipe any condensation from the bottom of the bowl. Stir in 10% of the remaining chopped chocolate and stir until the chocolate is about 78 - 80 °F.

9.

Dip a mini offset into the chocolate, let the chocolate set on the offset for 10 minutes. If the chocolate is smooth and shiny, reheat the chocolate over the double boiler until it reaches 84 °F. If the chocolate is not set, dull, and/or streaky, a few more pieces of the reserved chocolate and stir for 3-4 minutes. Repeat the mini offset temper test until the chocolate is smooth and shiny when set.

10.

Remove the fillings from the refrigerator and prepare a separate parchment-lined sheet tray. Dip the fillings into the tempered white chocolate using forks or dipping wands. Allow the excess chocolate to drip off the truffles for 15-20 seconds, then transfer them to the prepared sheet tray.

11.

Allow the truffles to set at room temperature for 15-20 minutes.

12.

Meanwhile, melt the dark chocolate over a double boiler just until melted. Allow the mixture to cool to about 88 °F. Using a small piping bag or a fluted spoon, add a small dot of dark chocolate to each dipping truffle.

4 oz dark chocolate, chopped

13.

Allow the dark chocolate to harden, 10-15 minutes. Then, serve immediately or transfer the truffles to an air-tight container and store at room temperature until ready to serve.

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