There are few versions of Nipples of Venus.
Ingredients
For the brandied chestnuts:
6 ounces 60% [or better] chocolate
1 1/4 pound fresh chestnuts
6 tablespoons unsalted butter
1/2 cup sugar
3 tablespoons brandy
1 1/2 teaspoon pure vanilla extract
For the coating:
14 ounces coverture chocolate, chopped [see Candymaker’s note 1]
1 to 1 1/2 cups pure cocoa powder
Method
For the chestnuts
To prepare centers, melt chocolate in a double boiler and allow to cool. Cut a cross on the flat side of each chestnut, put in a large pan, cover with cold water, and boil for 5 minutes. Remove the shells and inner skins and rice the chestnuts with a potato ricer or grate fine on a rasp or box grater.
Cream the butter and sugar together until fluffy, about 3 minutes. Add riced chestnuts, brandy and vanilla to the butter/sugar mixture and blend well, then stir in the cooled chocolate. Mix well. Roll into balls 1 1/2 inches in diameter [if mixture becomes too soft to shape, chill for several minutes] and place on parchment lined sheet trays. Chill in the refrigerator or let set up at room temperature.
For the coverture:
Melt the chocolate on a plate over boiling water; let cool. Carefully roll the truffles in melted chocolate, then place on a plate of cocoa powder and allow to dry for several minutes. Dust each truffle with cocoa and place in paper candy cup. Store truffles in the refrigerator and bring to room temperature 5 minutes before consuming.
Truffles of Venus
Another version of Nipples of Venus are comprised of chocolate truffles, dipped in chocolate and the tip then dipped in white almond bark.
Ingredients
For the ganache:
1 pound, 3 ounces high-quality dark chocolate, finely chopped
11/2 cups heavy whipping cream
6 tablespoons softened unsalted butter
For the coating:
2 pounds coverture chocolate, chopped
For the final dip:
1 pound best-quality white almond bark, chopped [see Candymaker’s note 2]
Method
For the ganache:
Heat the cream just to boiling and pour over chopped chocolate. Add softened butter and whisk together slowly until emulsified and shiny. If necessary, heat 30 seconds at a time if not fully melted.
Let this mixture sit at room temperature until it thickens enough to pipe out, or stick the tray in the refrigerator to hasten things.
Roll into balls 1 1/2 inches in diameter [if mixture becomes too soft to shape, chill for several minutes] and place on parchment lined sheet trays. Chill in the refrigerator or let set up at room temperature.
For the coverture:
Place the half of the coverture chocolate in a small heatproof bowl and place it over a saucepan of barely simmering water and leave for a few minutes, stirring occasionally, until melted.
Remove from the heat, wiping the bottom of the bowl to remove any water. Add the remainder of the chocolate and stir in. The added chocolate should melt down. Conversely, you can melt chocolate in the microwave at 50% power in 15 second intervals, stirring until smooth, until melted.
For the white coverture:
Chop the white almond bark, place in a microwave-proof bowl and melt at 50% power until smooth, stirring occasionally.
When the ganache has set, temper the dark chocolate. Use a fork to immerse one truffle into the chocolate completely. Remove from the chocolate and carefully shake off excess. Place the truffle on a tray lined with parchment paper. Continue with all truffles, slowly reheating chocolate if necessary. Cover truffles with plastic wrap and let set at room temperature.
After the white almond bark is tempered, dip just the tip of the truffle in and place back on parchment, nipple side up.
Truffles will keep, tightly covered in the refrigerator for up to a week, they may also be stored, tightly wrapped in the freezer. Defrost truffles, in their wrapper [to prevent condensation], at room temperature.
Candymakers’ note 1: Coverture chocolate is among the highest quality chocolate. It's the best chocolate to use for candies, such as truffles and dipped chocolates, as well as for molded and shaped chocolates. The high fat content makes an easy job of melting and tempering. This chocolate can be used for any purpose, including eating, but the higher price makes it an extravagant choice for general baking.
Candymaker’s note 2: Look for white almond bark in name only; there are no almonds in it. White almond bark is used as Coverture chocolate is used, for dipping and molding. You can substitute white chocolate, but white almond bark will dry white; white chocolate will dry yellow.
Tags: recipe
