Place white chocolate, honey, and butter in microwave-safe bowl.
Let set a few minutes for saffron to release its flavor.
Pour cream over white chocolate and let rest for a few minutes.
Place a bowl or plate filled with confectioners’ sugar to the right of the bowl, and a plate next to that. Drop spoonfuls of the truffle mixture into the confectioners’ sugar, and either roll between your hands (dusted with the confectioners’ sugar to prevent sticking) or leave in the free-form state and coat as they are. Shake off excess sugar, set on plate and serve or chill until serving. Re-roll in the confectioners’ sugar if necessary (the truffles will eventually absorb the sugar coating).