I first learned of these confections through the famous scene of the same name in the movie Amadeus. Fast forward 30-plus years later, and inspired by a viewer's request, I finally learned that these were in fact real, and very delicious, thanks in part to the star of the show, chestnuts. Serve these as a sexy snack during a Valentine's viewing of the corresponding film.
Ingredients
- 0.33 cups white sugar
- 5 tablespoons unsalted butter , room temperature
- 6 ounces dark chocolate , chopped
- 14 ounces whole chestnuts
- 1 pinch salt
- 1 pinch cayenne pepper
- 1 teaspoon vanilla extract
- 0.25 cups brandy
- 8 ounces white chocolate , chopped
- 0.33 cups confectioners' sugar
- 2 teaspoons milk , or as needed
- paper candy cups
- 1 drop red food coloring , or more as needed
Instructions
-
1
Cream sugar and butter together with a spatula until light and creamy. Set aside.
-
2
Heat an inch of water in a pot set over low heat. Melt dark chocolate in a heat-proof bowl placed over the pot. Stir with a small spatula.
-
3
Place chestnuts in a food processor; pulse on and off until very finely ground. Add chestnuts to the sugar-butter mixture and stir until combined. Add salt, cayenne pepper, vanilla extract, and brandy. Stir well. Pour in the melted chocolate and mix again until filling is well blended.
-
4
Scoop filling onto a silicone-lined baking sheet and smooth out if necessary. Cover the balls in plastic wrap and refrigerate while you prepare the white chocolate coating.
-
5
Reserve about 20% of the white chocolate to stir in later. Melt the rest in a heat-proof bowl over a pot of simmering water until an instant-read thermometer inserted in to the chocolate reads 105 degree F (41 degrees C). Add the reserved white chocolate and stir until melted.
-
6
Place 1 chocolate truffle on a fork and hold it up above the white chocolate coating. Spoon on the white chocolate until ball is well coated. Use another fork to push the truffle onto a lined baking sheet. Repeat with the remaining truffles and coating. Place the bowl of coating back over hot water if it chocolate starts to harden.
-
7
Mix confectioners' sugar with enough milk to make a very thick paste that will hold together well. Dye it pink with red food coloring. Transfer into a piping bag and pipe a small dot on top of each truffle. Serve truffles in paper candy cups.
Nutrition Facts
Per serving
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