Italian Capezzoli di Venere (Chocolate Truffles of Venus)


  • 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 more ingredients
    • 1 dash powdered red food coloring

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. B...

View full recipe at SpringPad


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