Ingredients for Saffron Scented White Chocolate Truffles
- White Chocolate
- Heavy Cream
- 1/4 teaspoon saffron threads (or to taste)
- 1 tablespoon honey
- Powdered sugar, for rolling (optional)
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How to Make Saffron Scented White Chocolate Truffles
- Finely chop 200g of high-quality white chocolate and place it in a heatproof bowl.
- In a small saucepan, gently heat 100ml heavy cream, 1 tablespoon honey, and a pinch of saffron threads (about 1/4 teaspoon). Bring to a simmer, stirring occasionally, until the saffron color infuses the cream.
- Remove the cream mixture from the heat and immediately pour it over the chopped white chocolate. Let it sit for a minute, then gently stir until the chocolate is completely melted and the mixture is smooth and glossy.
- Cover the bowl with plastic wrap, pressing it directly onto the surface of the truffle mixture to prevent a skin from forming. Refrigerate for at least 2 hours, or until firm enough to roll into balls.
- Once firm, use a small spoon or a melon baller to scoop out small portions of the truffle mixture. Roll each portion into a ball between your palms.
- Roll the truffles in powdered sugar or cocoa powder. Refrigerate for another 30 minutes to allow the coating to set before serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
27g
Fat
15g
Carbs
2g
