Saffron-Scented White Chocolate Truffles
1
Person talking
Saw this recipe in the Finnish Elle magazine at the hair dresser's in November - couldn't get a copy, googled, hopeful, and found this at Anne's Food blog. I *think* it is the same one I was drooling over while getting my hair done! Not sure who to credit now, but it's an interesting recipe nonetheless!
- Ready In:
- 15mins
- Yields:
- Units:
1
Person talking
ingredients
- 200 g white chocolate
- 100 ml heavy cream
- 1⁄2 g saffron
- 1 tablespoon honey
- powdered sugar
directions
- Finely chop the chocolate: place in a bowl.
- Mix cream, honey and saffron in a saucepan and bring gently to a boil.
- Add the hot mixture to the chocolate and stir well until melted.
- Place the mixture in the fridge to cool and to firm up.
- Shape into small balls. Roll them in powdered sugar.
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RECIPE MADE WITH LOVE BY
@stormylee
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@stormylee
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"Saw this recipe in the Finnish Elle magazine at the hair dresser's in November - couldn't get a copy, googled, hopeful, and found this at Anne's Food blog. I *think* it is the same one I was drooling over while getting my hair done! Not sure who to credit now, but it's an interesting recipe nonetheless!"
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These truffles taste very yummy. The saffron doesnt come through as much as I had thought it would, but it surely adds some interest. I liked how easy these were to prepare compared to other truffles recipes. They didnt set up that well, though and therefore were hard to get into shape. I rolled half of my truffles in powdered sugar and the other half in shredded coconut and I think I like the coconut ones better. I could also imagine rolling them in plain unsweetened cocoa as that would add some bitterness and take away some of that sweetness. All in all a very nice recipe that is sure to impress guests. Thank you so much for sharing this recipe with us, stormylee!1Reply
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Saw this recipe in the Finnish Elle magazine at the hair dresser's in November - couldn't get a copy, googled, hopeful, and found this at Anne's Food blog. I *think* it is the same one I was drooling over while getting my hair done! Not sure who to credit now, but it's an interesting recipe nonetheless!
