Delicious chocolate truffles with white chocolate and saffron and the chocolate factory's own secret touch that makes all the difference, roasted coconut. Takes a little time to make as the mass needs to solidify in the fridge for a couple of hours, but relatively easy to make and well worth the wait.
INGREDIENTS
- 300 g of quality white chocolate
- 1 dl whipping cream
- 1/2 g saffron (We recommend our favorite saffron from Österlensaffran. You can then halve the amount for the same taste and it is also ethically produced)
- Zest from 1 organic lemon
- 50 g normal salted butter, room temperature
- 1 dl grated coconut that you gently toasted on a dry pan until the flakes have a little color.
MAKE THE TRUFFLES LIKE THIS:
- Start by coarsely chopping the chocolate or start with a finely grated chocolate , preferably tempered.
- In a saucepan, bring the cream and saffron to a boil. Remove the pan from the heat and let it cool slightly. Add the coarsely chopped chocolate and stir until it melts.
- Add zest from the lemon and the room-warm butter.
- Use an electric mixer to beat the ingredients until the butter is well mixed. Allow the batter to cool and then cover it with plastic wrap. Place in the refrigerator and let it set for about 3 hours.
- When the batter has set, form small truffles and then roll them in toasted coconut flakes.