Capezzoli di Venere (Nipples of Venus)

Truffle Filling:

1. Make a double boiler by setting a heat-proof bowl over a pot filled with about 1 inch of simmering water, so the bottom of the bowl does not touch the water. Add 8 ounces of bittersweet dark chocolate to the metal bowl, stirring occasionally until melted. Set the chocolate aside to cool to about room temperature.
2. Place the chestnuts in a food processor and process until finely chopped/pureed. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until pale and creamy, about 3 minutes. Scrape down the sides and add the melted chocolate, pureed chestnuts, brandy, and vanilla extract, and beat until thoroughly combined. The mixture will likely be relatively soft, so refrigerate it for about 15 minutes or so until it is slightly more firm so you can easily scoop it out, and have it hold its shape.
4. Line a sheet pan or a couple cafeteria trays with parchment paper. Use a small 1 ½ tablespoon capacity ice cream scoop (#40 size) to scoop the chocolate/chestnut mixture into small mounds onto the parchment. Refrigerate for at least 15 to 20 minutes or longer, until the balls are firm.

Decoration:

1. Reserve 1 ½ ounces of the white chocolate for tempering. Make another double boiler by setting a heat-proof bowl over a pot of simmering water. Melt the remaining 13 ½ ounces of white chocolate until an instant-read thermometer inserted into the chocolate reads 105°F. Remove the bowl from the double-boiler, and off the heat stir in the remaining 1 ½ ounces white chocolate until melted.
2. Line another sheet pan or a couple cafeteria trays with parchment paper.
3. This part can get a little messy, so be patient. You’ll need a couple of forks and a spoon. Spoon a little white chocolate over one of the forks and hold it suspended over the bowl of chocolate. Place one of the chilled chocolate/chestnut balls onto the white chocolate-covered fork and swirl it around to lightly coat the bottom with white chocolate (it doesn’t have to be perfect, but it’s better than a totally naked bottom). Then use the spoon to pour white chocolate over the top of the ball as it sits on the fork, making sure to coat the entire surface and sides. Wipe off the excess white chocolate that may be dripping from the bottom of the fork or the edges, so it drips back into the bowl, then use the second fork to very carefully push the white chocolate-coated confection onto the parchment paper-lined pan. If the white chocolate starts to harden, return it to the double boiler to melt. Repeat with the remaining chocolates until they are all coated, and let them cool and harden for several minutes at room temperature while you prepare the final decoration.
4. Melt 1 ounce of bittersweet dark chocolate and carefully transfer to a small piping bag or sandwich bag. Snip a small opening at one corner and pipe a small dot onto the center of each mound. Cool completely until the chocolate decorations are completely hardened. If it’s a warmer day, you may need to pop them into the fridge.
5. Capezzoli di Venere can be stored in an air-tight container in the refrigerator, but should be served at room temperature so the filling softens up a bit before enjoying.