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.