Nipples of Venus (Capezzoli di Venere)

In a mixing bowl, cream together the granulated sugar and softened butter using a spatula until light and fluffy. Set aside. (5 minutes)

Gently melt the dark chocolate in a heat-proof bowl set over a simmering pot of water, ensuring the bowl doesn't touch the water. Stir with a spatula until smooth. (10 minutes)

Place the cooked chestnuts in a food processor and pulse until finely ground. Add the ground chestnuts to the sugar-butter mixture, incorporating thoroughly. Season with salt, cayenne pepper, vanilla extract, and brandy. Stir until well combined. Gradually pour in the melted dark chocolate, mixing until the filling is homogenous. (15 minutes)

Scoop the truffle filling onto a silicone-lined baking sheet, shaping them into small balls. Cover with plastic wrap and refrigerate to firm up while preparing the white chocolate coating. (30 minutes)

Reserve approximately 20% of the white chocolate. Melt the remaining portion in a heat-proof bowl over simmering water, stirring until it reaches 105°F (41°C) on an instant-read thermometer. Remove from heat and add the reserved white chocolate, stirring until fully melted and smooth. This technique tempers the chocolate. (15 minutes)

Place a chilled chocolate truffle on a fork and hold it above the melted white chocolate. Spoon the white chocolate over the truffle, ensuring it's completely coated. Use another fork to gently transfer the coated truffle onto a parchment-lined baking sheet. Repeat with the remaining truffles. If the white chocolate begins to harden, place the bowl back over the simmering water. (30 minutes)

In a small bowl, mix the confectioners' sugar with milk, a teaspoon at a time, until a thick, pipeable paste forms. Tint the paste with red food coloring to achieve a delicate pink hue. Transfer the pink icing into a piping bag fitted with a small round tip. Pipe a small dot onto the top of each truffle. Serve the truffles in paper candy cups. (15 minutes)