Skip to main content

White Chocolate-Saffron Truffles {Spice It Up!}

By

After the kiddos voted to learn about saffron this week, and after my Truffle-Making class on Monday, I decided to make some kid-friendly truffles with saffron just for them. It is Valentines' Day after all. I started with a White Chocolate-Saffron Ganache, letting it chill overnight in the fridge.

I did go out and buy a mini scoop yesterday. Though I am a decidedly non-gadgety cook, this is a must for easy truffle making. I can't believe I've never had one before!

Procedure
Line a cookie sheet or tray with parchment paper.  

With a tablespoon or tablespoon scoop, scoop chilled truffle ganache from your bowl and place on the lined tray. 

Refrigerate for a minimum of 15 minutes. (I let them chill for about 30 minutes.)

For chocolate-dipped truffles...how to temper chocolate...
Place half of your chipped chocolate (I didn't measure, but you can just repeat the process if you run out of chocolate) in a double-boiler and, over low heat, warm until melted. Remove from heat and stir in the other half of the chocolate. Set aside until the chocolate begins to lose its shine; it's beginning to crystallize. Then, return the chocolate to the double-boiler and warm, over very low heat, until smooth and glossy.

Dip chilled truffles in the melted chocolate, one at a time.  You may use a candy dipping tool, but I just use a two-toothpick combo. Dip the truffle quickly into the melted chocolate and shake off the excess.  Place on the parchment-lined tray and use another toothpick to nudge the truffle off of the toothpick.  Dip the toothpick back into the melted chocolate and use a dab of chocolate to cover up any imperfections.

Immediately after chocolate dipping, sprinkle the truffle with a bit of granulated honey.  Repeat with remaining truffles. Let the chocolate set. Serve at room temperature.

Hope the kiddos like these!
Labels:

Comments

  1. CatherineFebruary 14, 2014 at 11:19 AM

    Dear Camilla, Happy Valentine's Day!! These truffles are a wonderful way to celebrate. Have a wonderful day. Blessings, Catherine

    P.S.
    Now follow via FB and Google+

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Ki Ngombo = Okra

By
In honor of Mardi Gras, I searched for traditional recipes for gumbo...only to discover that there is no canonical recipe for gumbo. It seems there are as many recipes for gumbo as there are cooks!  The only two constants in a gumbo: variety and okra. The term 'gumbo' likely comes from an African dialect whose word for okra is ki ngombo .  Gumbos can have meat, seafood, just about anything.  In Mark Huntsman's "The History of Gumbo" he refers to written mentions of using muskrat and owl in gumbo recipes.  I embraced the unlimited potential of ingredients and opted for a combination of fish, chicken, pancetta, oysters, mussels, octopus, shrimp, and squid...and lots of okra!
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more