White Chocolate-Saffron Truffles {Spice It Up!}

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!