After going to a Truffle-Making class on Monday, I was inspired to whip up some truffles for my Spice It Up! kiddos tomorrow. They had voted on learning about saffron this week, so I tossed in some of those vermilion-hued threads. I'll roll and dip these tonight.
Ingredients
- 2 C white chocolate chips or chopped white chocolate
- 8 T butter, cubed
- 6 T organic heavy cream
- pinch of saffron threads
Preparation
1. Place the white chocolate, heavy cream, butter, and saffron into a medium saucepan.
2. Heat over low heat, stirring occasionally, until the chips are almost all melted. You can remove it from the heat and simply stir to melt the remaining chocolate with the residual heat.
2. Heat over low heat, stirring occasionally, until the chips are almost all melted. You can remove it from the heat and simply stir to melt the remaining chocolate with the residual heat.
3. Whisk till smooth - and until the butter is completely incorporated into the chocolate.
4. Cool, then refrigerate. I like to refrigerate the ganache overnight before rolling and dipping.
4. Cool, then refrigerate. I like to refrigerate the ganache overnight before rolling and dipping.
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