Nipples of Venus

Preparation info
  • Makes about


    • Difficulty


    • Ready in

      2 hr

Appears in
The French Kitchen: A Cookbook

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 s