JayOrin
04-12-2005, 11:03 PM
Capezzoli di Venere (Nipples of Venus)
SALIERI Cappezzoli di Venere. Nipples of Venus. Roman chestnuts in brandied
sugar.
This is from an Italian cookbook and the author says: "These heavenly
truffles are a little time-consuming but repay the effort.
With fresh chestnuts, the truffles are richer-tasting than with canned. For
variety, add finely chopped toasted almonds or freshly
grated nutmeg to the truffle mixture."
Ingredients
6 oz. bittersweet or semi-sweet chocolate
16 oz. can whole chestnuts, or 1 1/4 pound fresh
6 Tablespoons butter
1/2 cup granulated white sugar
2 1/2 Tablespoons brandy or other liqueur
1 teaspoon vanilla extract
For the chocolate coating ingredients:
14 oz. semi-sweet chocolate
1 to 1 1/2 cups pure cocoa powder
Method
To prepare centers, melt chocolate in a double boiler and allow to cool. If
using fresh chestnuts, cut a cross on the flat side of each shell, put in a
large pan, cover with cold water, and boil for 5 minutes. Remove the shells
and inner skins. Rice the chestnuts. Cream the butter and sugar together
until fluffy, about 3 minutes. Add chestnuts and flavorings 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.
To coat, 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 in refrigerator.
Yield: 5 dozen truffles
SALIERI Cappezzoli di Venere. Nipples of Venus. Roman chestnuts in brandied
sugar.
This is from an Italian cookbook and the author says: "These heavenly
truffles are a little time-consuming but repay the effort.
With fresh chestnuts, the truffles are richer-tasting than with canned. For
variety, add finely chopped toasted almonds or freshly
grated nutmeg to the truffle mixture."
Ingredients
6 oz. bittersweet or semi-sweet chocolate
16 oz. can whole chestnuts, or 1 1/4 pound fresh
6 Tablespoons butter
1/2 cup granulated white sugar
2 1/2 Tablespoons brandy or other liqueur
1 teaspoon vanilla extract
For the chocolate coating ingredients:
14 oz. semi-sweet chocolate
1 to 1 1/2 cups pure cocoa powder
Method
To prepare centers, melt chocolate in a double boiler and allow to cool. If
using fresh chestnuts, cut a cross on the flat side of each shell, put in a
large pan, cover with cold water, and boil for 5 minutes. Remove the shells
and inner skins. Rice the chestnuts. Cream the butter and sugar together
until fluffy, about 3 minutes. Add chestnuts and flavorings 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.
To coat, 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 in refrigerator.
Yield: 5 dozen truffles