Page 148 - Valetine Cake - Cookie - Candy Cookbook: Best Valentines Day Cookbook

Italian Capezzoli di Venere

(Chocolate Truffles of Venus)

Prep: 1 hr 30 mins Additional: 30 mins Total: 2 hrs

Servings: 60

Yield: 60 truffles

Ingredients

12 ounces high quality dark chocolate, chopped

16 ounces canned whole chestnuts, drained
6 tablespoons butter, softened
½ cup white sugar

¼ cup brandy
1 teaspoon vanilla extract
12 ounces high quality white chocolate, chopped - divided
1 dash powdered red food coloring

Directions

Step 1

Place the dark chocolate into the top part of a double boiler over
simmering water, and let the chocolate melt. Turn off the heat and let
the chocolate cool.

Step 2

Place the chestnuts into the work bowl of a food processor, and
process until the chestnuts are smoothly pureed, about 1 minute.

Step 3

Beat together the butter and sugar with an electric mixer until the
mixture is light and fluffy, about 3 minutes. Stir in the chestnuts,
brandy, and vanilla extract until the mixture is smooth. Stir in the

chocolate, and pinch off about 1 tablespoon of filling per truffle. Roll