Usually, I like tropical storms. You’re trapped indoors; it’s nice and cool; got an excuse to huddle close to another erm…warm body. Perfect ‘bed weather.’
But not when they come with power outage. Like what happened during Typhoon Basyang that ravaged the country last month. No damn electricity for 20 hours. And it was gloomy and gray with howling winds and sheets of rain that brought misery to a whole new level.
Yet we’ve known this for the longest time. There’s no use hurling curses at our local government for failing yet again to address this perennial problem. I promise you, that power will come back. Just stay calm…and eat chocolates.
Yup, I have taken inspiration from misery and turned it into something positive. Kind of like Erebus, the God of Darkness bringing forth Eros, the God of Love. Hey, if I’m already using candles by mid-morning, might as well extract romance out of the whole thing.
Erebus, please accept my offering. I hope these Nipples of Venus delight you.
xxx
Karima
Nipples of Venus
Makes about a dozen
Ingredients:
| 250 ml | heavy cream |
| 1 tbs | vanilla extract |
| 500 grams | bittersweet chocolate, chopped |
| 250 grams | dark sweet chocolate, chopped |
| 100 grams | white chocolate, chopped |
Method:
In a glass bowl over simmering water, heat cream until hot to the touch. Stir in vanilla extract and immediately add chopped bittersweet chocolate. Let stand for 5 minutes then stir with a wooden spoon. Make sure all chocolate pieces have melted and there are no lumps visible on the ganache. Remove from heat and cool to room temperature. Once tepid, transfer to the fridge and chill until firm to the touch.
When the ganache is ready, spoon into a pastry bag fitted with 1-cm plain pastry tip and pipe* mounds onto a parchment-lined baking sheet in the shape of chocolate kisses or ‘nipples.’ Return to the fridge for truffles to set.
Meanwhile, melt dark sweet chocolate in a bowl over simmering water. Take the truffles out of the fridge and resting atop a fork, dip into the melted dark chocolate. Shake excess and replace truffle onto the parchment sheet. Repeat with the remaining truffles.
Melt white chocolate in a bowl over simmering water. Take the coated truffles and dip the tip in the melted white chocolate. Return to the parchment sheet and repeat until the truffles have all been ‘tipped.’ Chill until ready to serve.
*Note: You may use a large ‘chocolate kiss’ mold, coating it first with melted dark sweet chocolate then piping the ganache into each case. Cover the truffle with more melted chocolate to fully encapsulate the ganache. When firm, tip with melted white chocolate.
Tags: chocolate, confection, dessert
Saw this photo on foodgawker and had to see the recipe! Excellent! Nicely done.
Hi Kim
Thanks for the feedback. Checked out your blog and I laughed while reading through your Pizza Pretzel entry. I must admit my jeans are getting tighter here as well. LOL
Will definitely try your pretzel recipe. I have a preteen (male!) and boy! Is he up for carbo-loading! It helps that he loves pizza too!
Good stuff.
xx
Karima
These chocolate look absolutely yummy!
I must have these for free.
Yay!
Thank you Tita Kim! Hahaha.
*insert the most adorable niece hugs here*
I was thinking of making these for my year 12 Food and Hospitality assignment, do they take a long time to do?
Hi Rachel
It took me about 2 hours (including chilling time, no mold) to make a batch. It’s quicker if you have a mold because you can pipe the still-soft ganache into the cases without waiting for them to set first. Don’t be surprised if they’re gone in seconds as soon as you serve them!
Cheers!
Karima