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Italian Capezzoli di Venere (Chocolate Truffles of Venus)


"For years I have been making this sublime chocolate treat, which I believe to be perfect for Valentine's Day. Created by combining a dark chocolate ganache with chestnuts, coating it with a creamy white chocolate coating, and finally topping the truffle with a nipple of pale pink sweet white chocolate. Naughty and delicious!"
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2 h servings 99 cals
Original recipe yields 60 servings (60 truffles)


  • Calories:
  • 99 kcal
  • 5%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 12.4g
  • 4%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 14 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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.
  2. Place the chestnuts into the work bowl of a food processor, and process until the chestnuts are smoothly pureed, about 1 minute.
  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 the mixture into balls about 1 inch in diameter. If the mixture is too soft to hold its shape, chill for several minutes in refrigerator.
  4. Reserve about 1 ounce of white chocolate for tempering, and about 1 ounce for coloring. Melt the remaining 10 ounces of white chocolate over simmering water in a double boiler until the chocolate is melted and warm but not hot (about 105 degrees F (40 degrees C)). Remove the pan containing the melted chocolate from the double boiler, and add about 1 ounce of chopped, unmelted white chocolate. Stir the chocolate until the unmelted pieces of chocolate melt, and the temperature drops to 80 to 82 degrees F (27 to 28 degrees C)).
  5. Carefully dip each center in the melted white chocolate, and gently place the truffle onto a piece of parchment paper or waxed paper to cool and harden, about 15 minutes.
  6. Melt the remaining 1 ounce of chopped white chocolate over simmering water in a double boiler until the chocolate is melted and warm but not hot. Stir in a very small amount of powdered red food coloring until you get a desired shade of pink. Dip a little colored chocolate out with a spoon, dot each truffle with a pink dot, and allow the pink chocolate dots to set, about 15 minutes. Place the truffles into paper candy cups to serve.


  • Cook's Notes
  • If the filling is too thin, as it often is for me, I make the "balls" 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 centers into the hot tempered chocolate may require you to reheat the chocolate once more or maybe even twice more during the process.
  • If the center is too thick, thin it out, teaspoon by teaspoon, with brandy.
  • Editor's Note
  • Don't use a water-based or paste food coloring containing water to color your white chocolate pink, or the water will cause the melted chocolate to harden and turn grainy. Buy powdered food colorings at a specialty bakery shop or cake decorating supply store.

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Read all reviews 9
  1. 9 Ratings

Most helpful positive review

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 s...

Most helpful critical review

Didn't like these.. :P

Most helpful
Most positive
Least positive

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 s...

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 ...

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 t...

Rather time consuming, but delicious! Pretty too... I used fresh chestnuts and premium chocolate.

I did not try this recipe but I wanted to thank you for the tip about the food coloring. I thought it was just that I had the stove set too high. Thanks!

This is not an easy recipe to make. i guess if your more used to dealing with candy it is probably much easier but it was my first attempt at something like this (I wanted to surprise my wife). ...

Didn't like these.. :P

I just made this recipe for Valentine's Day tomorrow. I used 1 teaspoon of Brandy instead of 1/4 cup. The filling was perfect, not thin at all, so was easy to roll. I also used chopped hazelnu...

I've been making these for the past two Or three years now. My husband and I love them. I have done some tweaking of the recipe. Most notably is that I use bag chestnuts rather than canned. Th...