Italian Capezzoli di Venere (Chocolate Truffles of Venus)
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!
Gallery
Recipe Summary
Ingredients
Directions
Cook's Notes
If the filling is too thin, as it often is for me, I make the "balls" and put them in the freezer to set. In fact, I find the very solid and cold ganache is ideal for coating with chocolate, although the constant dipping of frozen centers into the hot tempered chocolate may require you to reheat the chocolate once more or maybe even twice more during the process.
If the center is too thick, thin it out, teaspoon by teaspoon, with brandy.
Editor's Note
Don't use a water-based or paste food coloring containing water to color your white chocolate pink, or the water will cause the melted chocolate to harden and turn grainy. Buy powdered food colorings at a specialty bakery shop or cake decorating supply store.