Recipe by Giulie
These are Nipples of Venus with a little bit of spice... If your piping skills are not up to snuff, just spoon balls of the chocolate onto the parchment paper and drizzle the white and bittersweet chocolates over it. A really cool design will form, which I actually prefer to the traditional Nipples of Venus look.
Top Review by Violien
This is a fun project to do, if you like a little challenge and have got some time to spare. But you can really make some nice chocolates (you can also vary it easily, by not putting in the chili and sticking a almond in the top, or adding some vanilla-essence etc.), but make sure that the chocolate you use to dip has cooled down as cold as possible (but still fluid ofcourse), otherwise you'll melt the ganache and your nicely piped chocolates won't look like they should anymore. To make the ganache a bit more creamy-solid, add 6 tablespoons melted butter. To speed up the making of the ganache, instead of letting it sit for two hours, put the bowl with the cream and chocolate (and butter) in a larger bowl filled with ice-water and beat with electric mixer.
- 8 ounces bittersweet chocolate (70% cocoa)
- 1 1⁄4 cups heavy cream
- 2 teaspoons cayenne pepper
- 4 ounces bittersweet chocolate (70% cocoa)
- 2 ounces white chocolate
Directions See How It's Made
- Heat cream and cayenne pepper in small saucepan over medium to medium-low heat. Do not let boil.
- Chop and melt chocolate (for filling) over double boiler (If you're a beginner, a double boiler is just a bowl containing the chocolate over a saucepan with water in it. The steam from the water heats the chocolate evenly and smoothly. Make sure there is some space between the water and the bowl, and do not allow too much steam to escape. If the water condenses and falls back into the chocolate, it will become gritty.).
- Just before boiling, pour the cream into the chocolate and stir well.
- Remove from heat and let sit for about two hours.
- Beat with an electric mixer until the chocolate becomes stiff.
- Pipe the chocolate onto a parchment-paper lined baking sheet (the shape should be similar to that of a hershey's kiss).
- Refrigerate the chocolates until firm.
- Chop and melt the bittersweet chocolate over a double boiler (for dipping).
- Dip each chocolate into the melted chocolate to coat.
- Refrigerate until solid.
- Chop and melt the white chocolate over a double boiler.
- Dip just the tip of each chocolate into the white chocolate.
- Refrigerate and serve.