Okayyy!! Don’t panic seeing Turmeric in chocolate. Seriously, don’t! And, no, it’s not curried in a chocolate. You won’t even taste the turmeric. I wanted a deeper color to my White Chocolate Saffron-Turmeric Truffles, so I went ahead and dared to add a pinch of turmeric (fine! 2 more pinches) and like some happy experiments, this one turned out to be AMAZING. Plus, turmeric is anti-inflammatory and it adds a very subtle layer to the white chocolate.
The White Chocolate Saffron-Turmeric Truffles are probably the easiest dessert that you can make in no time. And look at the pictures. Aren’t they beautiful? I always thought, simple is sexy and my White Chocolate Saffron-Turmeric Truffles prove my belief – sweetly. Not too many ingredients, yet they look so decadent and so pretty. I love the color on them – that shade of yellow, that I’m crazy about.
The month of September is very special for me. We officially start Fall in September (September 23rd precisely) and it’s also the birthday month of my first-born. As far as I’m concerned, his birthday kicks off the months of celebrations that lie ahead.
This whole month I have been baking, melting and mixing stuff for sweet treats. There is another dessert recipe coming up towards the end of this month and I can’t wait to share with you all.
There are three great things about this White Chocolate Saffron-Turmeric Truffle recipe
- Less 4 ingredients
- Less than 10 minutes to prepare
- Kids friendly
I always look at Truffles, with a lot of admiration. They look so pretty and dainty and almost as delicate as a flower and they taste divine. I was leafing through a magazine as I was waiting for my doc’s appointment and a pic of white chocolate coconut dusted truffles caught my eyes. They looked divine (more so, because I was fasting) and I had made up my mind to try making those.
But then I didn’t want coconut in or on my chocolates. I wanted something different and a little bit unique and there you go – White Chocolate Saffron-Turmeric Truffles happened. I’m telling you, the touch of turmeric was a brilliant idea (yes! yes!! I’m tooting my horn..but so what, It really was). Hasn’t turmeric taken the world by storms already? They have it in their lattes and in their salads. Then why not in chocolates.
Here are a few tips though. Chocolate is very very sensitive to heat. So handle it carefully while heating it. I heated up the chocolate in microwave with intervals (20 seconds). Take it out after every 20 seconds and stir. A few tips –
- If you are not comfortable using a microwave, use a bowl over a saucepan of simmering water. Make sure that the water doesn’t touch the bowl, and stir occasionally until completely melted.
- Truffles stay well. They can stay frozen up to a year.
- Truffles make great gifts.
- 7 ounces white chocolate. I used Lindt
- 1/4 cup heavy cream
- 1 Tbsp butter
- ½ Tsp Saffron
- ½ cup confectioners sugar
- 1/2 Tsp Turmeric
- Put chopped chocolate, cream, and butter in a microwave proof bowl.
- Microwave at high for 20 seconds.
- Stir in between each 20 seconds interval, until melted.
- Stir in saffron and turmeric
- Cover the bowl and chill in the refrigerator for 5 hours.
- Place ⅓ cup of confectioners sugar in a small bowl.
- Take chocolate mixture out of the fridge. Using a melon scoop, spoon out small sections and form them into balls with your hands.
- Roll each ball in sugar and place on a plate lined with parchment paper.
- Refrigerate until firm