Saffron Truffles


1 cup white chocolate couveture (large discs, available in bakers’ section of grocery store)
1/2 teaspoon saffron
1 tablespoon honey
1 tablespoon butter


Place white chocolate, honey, and butter in microwave-safe bowl.
Heat whipping cream and saffron in microwave or in saucepan on stov.
Let set a few minutes for saffron to release its flavor.
If cream has cooled, reheat until piping hot, but do not boil.
Pour cream over white chocolate and let rest for a few minutes.
Stir until well blended. If chocolate has not completely melted, zap in the microwave for 10-20 seconds then stir. (Be careful if you do try this step because it is easy to scorch the white chocolate. Be sure to stir it well before any further microwaving if necessary, in order to prevent burning.)
Chill for about half an hour, then remove from refrigerator.
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).


Janice Harper's picture

These truffles freeze well (though will need re-rolling in the sugar) and if you make your own molded chocolates, the un-chilled mixture can be piped into chocolate shells. The filling can be used in a number of ways, such as sandwiched between cookies or cakes, or spread onto tart shells or puff pastry and topped with fruit.


3.0 to 4 servings


Friday, March 18, 2011 - 3:56pm


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