Time
0 min
Serving
24 persons
Calories
169
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
- white sugar: 0.33333 cup
- unsalted butter, room temperature: 5 Tbsp
- ounces dark chocolate: 6 piece (chopped)
- ounces whole chestnuts: 14 piece
- pinch salt: 1 piece
- pinch cayenne pepper: 1 piece
- vanilla extract: 1 tsp
- brandy: 0.25 cup
- ounces white chocolate: 8 piece (chopped)
- confectioners' sugar: 0.33333 cup
- milk: 2 tsp (or as needed)
- paper candy cups:
- drop red food coloring: 1 piece (or more if needed)
Metric Conversion
Stages of cooking
-
Cream sugar and butter together with a spatula until light and creamy. Set aside.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
