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20 October 2005

While I'm still thinking of it

How could I not include a recipe for Nipples of Venus with a piece on gastroporn? I don't know... must have been distracted....

This is a hard recipe to find. I didn't have any in my books (well, not the ones I searched) . Most of of the ones I found didn't evoke the same memories from when I first heard of them, years ago, in the movie Amadeus. This one just seemed right--I found this online at The Hungry Browser. Sorry, haven't tried making them and I haven't any piccies.

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.


as always,
jasmine

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1 comment:

  1. Kristen06 December, 2009 21:23

    I have been looking for a relatively close-to-the-movie-version of these for a while. Thank you! The link, btw, is different from the recipe printed here. This seems more accurate. I'm looking forward to making these for Christmas.

    ReplyDelete

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