Nipples of Venus


Chocolate Truffle

  • 13 cup white sugar
  • 5 tbsp unsalted butter (room temp)
  • 6 oz dark chocolate
  • 14 oz whole chestnuts
  • 1 pinch kosher salt
  • 1 pinch cayenne
  • 1 tsp vanilla extract
  • 14 cup brandy


  • 8 oz white chocolate
  • 13 cup powdered sugar
  • splash of almond milk
  • red food coloring



  • Bring butter to room temperature
  • Set up a double boiler
  • Line a baking sheet with a silicone baking mat

Make the chocolate truffle

  • In a medium mixing bowl using a silicone spatula, cream the butter and sugar
  • Chop the chocolate into smallish squares
  • Melt chocolate over a double boiler
    • Wait until it’s 90% melted before removing from the heat and stirring
  • Add chestnuts to a food processor and chop until fine
  • Add to the sugar/butter mixture and mix
  • Mix in salt, cayenne, vanilla, and brandy
  • Mix in melted chocolate
  • Scoop right away onto the baking sheet using a sorbet scoop
  • Cover with plastic and refrigerate
  • You can freeze any that you don’t use right away and coat them later

Coat with white chocolate

  • Set 20% of white chocolate aside for tempering
  • Put the rest over a double boiler
  • Once it’s 75% melted, stir together (temp should be between 105–110°F)
  • Stir in the rest of the white chocolate until it’s all melted
  • Put truffle on a fork and use a spoon to coat
  • Use another fork to push the truffle off onto the baking mat to set

Top with pink royal icing

  • Add powdered sugar to a small bowl
  • Add very small amounts of almond milk until you get a very thick consistency that’s pipable
  • Add red food coloring to get a pink color
  • Pipe onto the coated truffles