Nipples of Venus

Nipples of Venus

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Servings: 6
Calories: 512


  • 8 oz dark chocolate 70 per cent cocoa
  • 1/2 pint double cream

for dipping:

  • 3 1/2 oz dark chocolate 70 per cent cocoa
  • 2 oz white chocolate


  • For the filling, break the chocolate into small pieces and place in a heatproof bowl. Make a bain-marie (put the bowl over a saucepan of simmering water) and allow the chocolate to melt. Heat the cream in a small saucepan and add it to the melted chocolate, mixing until evenly blended. Leave to cool for 2 hours. Then, using an electric whisk, beat until the mixture becomes stiff and holds its shape.
  • Line 3 baking trays with baking parchment. Put the filling mixture into a piping bag with a 1cm plain nozzle and pipe little mounds — or nipples — on to the baking parchment. Put in the fridge to chill and set.
  • Melt the dark chocolate in a bain-marie. Take each chilled nipple and dip in the melted dark chocolate. Return to the parchment paper and leave to set for an hour.
  • Melt the white chocolate in a bain-marie. Take each dark-chocolate-covered nipple and dip the tip into the white chocolate. Leave to set.
Calories: 512 kcal
Carbohydrates: 32 g
Protein: 6 g
Fat: 41g
Saturated Fat: 24 g
Trans Fat: 1 g
Cholesterol: 58 mg
Sodium: 34 mg
Potassium: 445 mg
Fiber: 6 g
Sugar: 19 g
Vitamin A: 604 IU
Vitamin C: 1 mg
Calcium: 84 mg
Iron: 7 mg
Dishes Desserts
Cuisine French
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