Nipples of Venus (brandied chestnut truffles in white chocolate)

Blend the chestnuts in a food processor to as smooth a mush as possible, so the coating sits smooth.

Melt the chocolate and let it cool before it goes into the chestnuts.

Cream the butter and sugar until fluffy.

Add the chestnuts, then the salt, vanilla and brandy; do not overdo the brandy or they become boozy.

Mix in the cooled melted chocolate and taste.

Scoop into little balls with flat bottoms and freeze.

Bring melted white chocolate at about 94F down by adding seed chocolate to temper it; untempered chocolate still works but sets matte rather than glossy.

Dip the frozen balls in the white chocolate.

Top each with a dot of dark chocolate.