Saffron White Truffles
This recipe is (barely) adapted from one I originally found (then lost) at Chocolate&Tea where I stumbled across some of the most evocative food writing — and photos — you’ll find on the internet. The site is no longer with us, but the writer of the unforgettable saffron truffle recipe, Kristen Nosedau, has found new life at The Pastry Affair, where all things chocolate await your discovery.
(Note: I find that the quantity of white chocolate often needs adjusting in this recipe, and it may have something to do with the cocoa butter content of the white chocolate you use. This recipe uses Guittard 31% white chocolate; you may find you use slightly more or less depending on the couverture you select. Be sure you do not use cheap white chips, because they won’t contain any cocoa butter, and will taste like sweetened condensed glue.)
1 ½ C. white chocolate couveture (large discs, available in bakers’ section of grocery store)
1/3 C. heavy whipping cream
½ tsp. saffron
1 T. honey
1 T. butter
½ C. confectioners’ sugar
Place white chocolate, honey, and butter in microwave-safe bowl.
Heat whipping cream and saffron in microwave. Let set a few minutes for saffron to release its flavor. Zap back in the microwave for ten to thirty seconds to reheat.
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).
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.