For a richer flavor, use a high-quality dark chocolate with a cocoa content of 70% or higher. If you don't have brandy, you can substitute it with rum or a coffee-flavored liqueur. Tempering chocolate can be tricky. Watch tutorials online for best results. Instead of dipping, you can drizzle the melted white chocolate over the truffles for a rustic look. Store the finished truffles in an airtight container in a cool, dry place for up to a week.
Italian Capezzoli di Venere (Chocolate Truffles of Venus)
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PREP TIME1 hrs 30 mins
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COOK TIME0 mins
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TOTAL TIME2 hrs
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SERVING60 People
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VIEWS24
Indulge in the exquisite decadence of Italian Capezzoli di Venere – a symphony of dark chocolate ganache infused with earthy chestnuts, enrobed in a velvety white chocolate shell, and crowned with a delicate blush of pink. A tantalizing treat, perfect for expressing your love and affection.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate12 g
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Cholesterol5 mg
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Fiber1 g
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Protein1 g
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Saturated Fat2 g
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Sodium14 mg
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Sugar8 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
StepMelt the Dark Chocolate (10 minutes): Gently melt the dark chocolate in a double boiler over simmering water, ensuring the bowl doesn't touch the water. Once melted, remove from heat and let it cool slightly.
02
StepPrepare the Chestnut Puree (2 minutes): In a food processor, blend the drained chestnuts until they form a smooth puree.
03
StepCreate the Ganache Filling (5 minutes): In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Incorporate the chestnut puree, brandy, and vanilla extract, mixing until well combined. Gradually stir in the melted dark chocolate until the mixture is smooth and homogenous. If the mixture is too soft, refrigerate for 10-15 minutes to firm up.
04
StepShape the Truffles (20 minutes): Pinch off approximately 1 tablespoon of the ganache filling and roll it into a ball, about 1 inch in diameter. Place the shaped truffles on a parchment-lined baking sheet.
05
StepTemper the White Chocolate (15 minutes): Reserve 2 ounces of the white chocolate (1 ounce for tempering, 1 ounce for coloring). Melt 10 ounces of the white chocolate in a double boiler, ensuring it doesn't overheat (aim for around 105°F or 40°C). Remove from heat and add the 1 ounce of reserved, chopped white chocolate. Stir continuously until the added chocolate melts and the temperature drops to 80-82°F (27-28°C). This tempering process ensures a glossy, stable chocolate coating.
06
StepEnrobe the Truffles (25 minutes): Carefully dip each truffle center into the tempered white chocolate, ensuring it's fully coated. Use a fork or dipping tools to lift the truffle and gently tap off any excess chocolate. Place the coated truffles back onto the parchment paper to set for about 15 minutes.
07
StepCreate the Pink Accent (5 minutes): Gently melt the remaining 1 ounce of white chocolate in a double boiler. Stir in a tiny pinch of powdered red food coloring (or beet root powder) until you achieve the desired shade of pink.
08
StepAdd the Finishing Touch (15 minutes): Using a toothpick or the tip of a spoon, carefully dot each truffle with a small amount of the melted pink chocolate to create a delicate "nipple" effect. Allow the pink chocolate dots to set completely before serving.
09
StepServe and Enjoy: Arrange the truffles in paper candy cups for an elegant presentation.
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Please Rate
Oren Jacobs
Jun 27, 2025Next time, I'm going to try adding a pinch of sea salt to the ganache for a salty-sweet contrast.
Newell Koeppfunk
Apr 28, 2025My white chocolate didn't temper properly, so they weren't as shiny as I hoped, but they still tasted amazing!
Lorine Volkman
Apr 28, 2025I used beet root powder for the pink color, and they turned out beautifully!
Derrick Feest
Apr 8, 2025These truffles were a HUGE hit! The chestnut and dark chocolate combo is genius.
Myrna Koss
Apr 4, 2025A bit time-consuming, but totally worth the effort. They look so elegant!