In SAFFRON NIGHTS, Maeve is served a delicious little dessert called Shanti’s Nipples. The woman serving them is Shanti herself, which gives Maeve a bit of a shock. But Shanti explains they are known as the Nipples of Venus to the rest of the world. These were featured in two movies—Amadeus and Chocolat. Aren’t they lovely? (and don’t you KNOW that my chocolate freak, Sasha, in CRAVINGS would love this little decadent treat!)
This is a photo of the more traditional made with white chocolate.
Here ‘s a recipe I found from the Hungry Browser.
Full disclosure: I’ve not tried this recipe yet, but I will!
Capezzoli di Venere (Nipples of Venus) SALIERI Cappezzoli di Venere. Nipples of Venus. Roman chestnuts in brandied sugar. This is from an Italian cookbook and the author says: "These heavenly truffles are a little time-consuming but repay the effort. With fresh chestnuts, the truffles are richer-tasting than with canned. For variety, add finely chopped toasted almonds or freshly grated nutmeg to the truffle mixture." Ingredients 6 oz. bittersweet or semi-sweet chocolate 16 oz. can whole chestnuts, or 1 1/4 pound fresh 6 Tablespoons butter 1/2 cup granulated white sugar 2 1/2 Tablespoons brandy or other liqueur 1 teaspoon vanilla extract For the chocolate coating ingredients: 14 oz. semi-sweet chocolate 1 to 1 1/2 cups pure cocoa powder Method To prepare centers, melt chocolate in a double boiler and allow to cool. If using fresh chestnuts, cut a cross on the flat side of each shell, put in a large pan, cover with cold water, and boil for 5 minutes. Remove the shells and inner skins. Rice the chestnuts. Cream the butter and sugar together until fluffy, about 3 minutes. Add chestnuts and flavorings to the butter/sugar mixture and blend well, then stir in the cooled chocolate. Mix well. Roll into balls 1-1/2 inches in diameter; if mixture becomes too soft to shape, chill for several minutes. To coat, melt the chocolate on a plate over boiling water; let cool. Carefully roll the truffles in melted chocolate, then place on a plate of cocoa powder and allow to dry for several minutes. Dust each truffle with cocoa and place in paper candy cup. Store in refrigerator. Yield: 5 dozen truffles
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