Italian Capezzoli di Venere. Venus breast augmentation

Ingredients for Italian Capezzoli di Venere. Venus breast augmentation

Instructions for Italian Capezzoli di Venere. Venus breast augmentation

To prepare the Italian Capezzoli di Venere. Venus breast augmentation recipe, please follow these instructions:

Melt the dark chocolate over a water bath.
Run the chestnuts in a food process until they have become a fountain pure.
Lubricate butter and sugar and add the chestnut peanut, the brandy and the vanilla.
Stir the melted chocolate in and style the cream in the fridge until it is so cold that you can work it with your hands.
Roll the cream into balls about 1 cm in diameter
From the white chocolate, take 30 g for tempering and 30 g for decoration.
The roast of chocolate is melted over water bath at low temp. About 40c.
Add 30 g for tempering and stir until the mass is liquid but not hot.
Each ball is dipped completely in the white chocolate and placed on baking paper until they are solidified.
The final 30 g of white chocolate are melted and added to fruit color until the color is pink. Place a stick on top of each sphere and let it solidify before serving.