Thursday, February 13, 2014

Strega-Spiked Saffron Ganache

While the kiddos got a White Chocolate-Saffron Ganache for their Valentines' Day truffles, I decided to a version fit for adults. I used dark chocolate, folded in some saffron threads and spiked it with Liquore Strega, a saffron liqueur from Italy. O dio!

Strega-Spiked Saffron Ganache
makes approximately 5 dozen truffles

  • 3-1/4 C 72% cacao chocolate, chopped
  • 2 C organic heavy cream
  • 1 pinch of saffron threads
  • 3 T butter, softened
  • 2 T Liquore Strega


1. Place chopped chocolate, saffron threads, and Strega in a large mixing bowl.  In a medium saucepan, bring cream to a boil.  Pour boiling cream over the chocolate.  Let sit for three minutes, then whisk until smooth.  Stir in butter.

2. Refrigerate until firm - at least two hours. I left mine overnight.

1 comment:

  1. I first came across strega liqcuer from a novel and it got stuck with me, i figured i just had to have a taste of it.. now i see that you are cooking with it.. great.. now the quest for a bottle is on..

    Thanks, I am enjoying your site..


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