These are classic Italian chocolate truffles made by combining a dark chocolate ganache with chestnuts, then coating with white chocolate, and finally topping the truffle with a dot of pale pink white chocolate. The Italian name literally translates to 'Nipples of Venus'. Enjoy!
If the filling is too thin, as it often is for me, I make the truffles 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 centres into the hot tempered chocolate may require you to reheat the chocolate once more or maybe even twice more during the process.
If the centre is too thick, thin it out, teaspoon by teaspoon, with brandy.
Don't use a water-based or paste food colouring containing water to colour your white chocolate pink, or the water will cause the melted chocolate to harden and turn grainy. Buy powdered food colourings at a specialty bake shop or online.
Wow, wow, and WOW!! The translation from Italian is actually "Venus' Nipples." If you've ever seen the movie "Amadeus," Salieri offers them to Mozart's wife and she giggles because the name is so naughty - but I digress. These are the real deal, authentic taste. The puree of chestnut adds a unique depth, characteristic of these gems. It's true that they're time consuming, but incredibly worth it. I have to point out that the recipe submitter said "high quality" chocolate, and that cannot be stressed enough. Your product will only taste as good as the chocolate you use. I used Lindt, which made for an incredibly delicious treat. Take the time to temper the white chocolate as described - it's spot on. If you melt it slowly, it will retain its lovely sheen, which gives your product high appeal. Kudos for this one!! - 16 Sep 2010 (Review from Allrecipes US | Canada)
These truffles are heavenly!!! Preparing them is a little time-consuming but your efforts will be repaid. The recipe here is very detailed and easy to follow. Try to use fresh chestnuts if they are available. It gives the truffles a richer taste. For variety, add finely chopped toasted almonds or freshly grated nutmeg to the truffle mixture. Thank you, Ms. LaLeeRu! - 15 Sep 2010 (Review from Allrecipes US | Canada)
TY for sharing this! I have been wanting to try this for more than 15 years, ever since I first saw them in the movie, Amadeus, haha! I appreciate the detailed directions. This is definitely a time-intensive recipe and not one for a beginner or those who are impatient. But I love it! - 27 Feb 2011 (Review from Allrecipes US | Canada)