Nipples of Venus (Capezzoli di Venere)
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Date: 2019-07-25
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Comments and reviews: 10
Milk Tea
Ily so much for this. Amadeus is my favorite movie, and Ive been making these once or twice each year during the winter for a few years, usually without the nipple to avoid conservative family members being mortified at the vulgarity of the truffles actual name and resemblance, lmao. Its fun to experiment with different liquors, too. Rum works surprisingly well and is actually my favorite substitute to brandy. I always receive compliments on them
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Ily so much for this. Amadeus is my favorite movie, and Ive been making these once or twice each year during the winter for a few years, usually without the nipple to avoid conservative family members being mortified at the vulgarity of the truffles actual name and resemblance, lmao. Its fun to experiment with different liquors, too. Rum works surprisingly well and is actually my favorite substitute to brandy. I always receive compliments on them
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Liz Day
Wisk attachment. OMG. had me cry-laughing. I had to return a couple of hand mixers I bought because the lowest setting of two different brands of mixers were the equivalent of the highest speed of the average stand mixer, and it flung my ingredients everywhere, just like in the video. (I had a stand mixer with excellent control for years, so I know the comparison) And, of course, your puns did not disappoint. ugh
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Wisk attachment. OMG. had me cry-laughing. I had to return a couple of hand mixers I bought because the lowest setting of two different brands of mixers were the equivalent of the highest speed of the average stand mixer, and it flung my ingredients everywhere, just like in the video. (I had a stand mixer with excellent control for years, so I know the comparison) And, of course, your puns did not disappoint. ugh
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Jim Brown
This recipe is a bunch of yes, ok, I like that, give me more. then white chocolate. ewwwwwwwwwww Am I the only one who really dislikes white chocolate? I think its the combo of overly sweet which isn't balanced by bitterness of the cocoa but rather creaminess. So you are eating a ball of super rich, ultra sweet butter basically. I just can't respect white chocolate. Nope. Ideas for a different topping?
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This recipe is a bunch of yes, ok, I like that, give me more. then white chocolate. ewwwwwwwwwww Am I the only one who really dislikes white chocolate? I think its the combo of overly sweet which isn't balanced by bitterness of the cocoa but rather creaminess. So you are eating a ball of super rich, ultra sweet butter basically. I just can't respect white chocolate. Nope. Ideas for a different topping?
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Trevor Kemp
A tip on the white chocolate coating: add some coconut oil so it's not as thick, makes it flow and coat better. Still hardens up nicely when it cools (that's why they make ice cream magic shell with coconut oil. Fun treat to make, especially if you eat while watching Amadeus so you have Taste-o-vision.
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A tip on the white chocolate coating: add some coconut oil so it's not as thick, makes it flow and coat better. Still hardens up nicely when it cools (that's why they make ice cream magic shell with coconut oil. Fun treat to make, especially if you eat while watching Amadeus so you have Taste-o-vision.
reply
Novinta Dhini
Fkg helll hahahahahah omg youre the bestI usually watch ur vids at night too to help me sleep (bcs yes i found ur voice rly soothing) but damn this vids really cracks me up Lmao now idk if i can get sleepy again whn i already totally awake from laughing I lov you chef
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Fkg helll hahahahahah omg youre the bestI usually watch ur vids at night too to help me sleep (bcs yes i found ur voice rly soothing) but damn this vids really cracks me up Lmao now idk if i can get sleepy again whn i already totally awake from laughing I lov you chef
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Keith Callen
Nothing about the nipples? No, I didn't go to the blog. Why do you make me? Isn't one set of irrelevant commercials enough? Still, you're awesome Thanks for all you do. Advertisers need to pay you a higher percentage. No, I never buy from any Youtube advertiser.
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Nothing about the nipples? No, I didn't go to the blog. Why do you make me? Isn't one set of irrelevant commercials enough? Still, you're awesome Thanks for all you do. Advertisers need to pay you a higher percentage. No, I never buy from any Youtube advertiser.
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dolofonos
Interestingly, these _alla Amadeus_ truffles do not resemble the Italian confection, whose aesthetics were changed for the film. Even more interesting, there is a Sicilian dessert known as _minne di Sant'Agata_ that does indeed resemble a white breast with nipple.
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Interestingly, these _alla Amadeus_ truffles do not resemble the Italian confection, whose aesthetics were changed for the film. Even more interesting, there is a Sicilian dessert known as _minne di Sant'Agata_ that does indeed resemble a white breast with nipple.
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Lurre _
Chef John, you brighten my day I literally screamed AMADEUS when I saw this I was so intrigued by these as a child, partly for their provocative nature but also because I always wondered what they tasted like. I cant wait to make them Thank you for sharing
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Chef John, you brighten my day I literally screamed AMADEUS when I saw this I was so intrigued by these as a child, partly for their provocative nature but also because I always wondered what they tasted like. I cant wait to make them Thank you for sharing
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Jenny Hammel
The rise and fall in his voice on this one was so repetitive that i noticed this time and because i noticed i got annoyed. Its not necessarily bad on his part since he probably didnt notice he was doing it, just a slight tick
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The rise and fall in his voice on this one was so repetitive that i noticed this time and because i noticed i got annoyed. Its not necessarily bad on his part since he probably didnt notice he was doing it, just a slight tick
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Nalyk Eluza
Do you even have to temper white chocolate? As it normally doesn't have the same fatty acid composition as normal chocolate or the different insane melting points and polymorphism that normal chocolate exhibits.
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Do you even have to temper white chocolate? As it normally doesn't have the same fatty acid composition as normal chocolate or the different insane melting points and polymorphism that normal chocolate exhibits.
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