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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!

Comments

  1. 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

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