Nipples of Venus

Preparation info

  • Makes about


    • Difficulty


    • Ready in

      2 hr

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

This was originally an Italian confection, but I put it in because I couldn’t resist the name ...


For the filling

  • 225 g dark chocolate (70 per cent cocoa)
  • 300 ml double cream


    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 lcm 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. Enjoy!