This recipe is one of the Rococo classics. I have always loved saffron, and when it is married with cardamom it has a particular resonance for me. The other great thing is that it takes the (sometimes rather sickly-sweet) edge off the white chocolate. If you don’t like these flavours or would like to substitute another – feel free to experiment – try nutmeg or anything else you fancy.
Chop the white chocolate finely in a blender or food processor.
Remove the outer skin from the cardamom pods and warm the seeds in a small pan, then crush them using a pestle and mortar.
Boil the cream with the saffron and cardamom for 2 minutes. Make a ganache with the chocolate and cream as described, adding the softened butter at the end. Pipe into blobs or scoop into truffle shapes with a spoon and leave to get really cool and solid.
Dip in tempered chocolate, either white or dark. This can be tricky as the white chocolate makes the mixture rather soft and prone to melting as the truffles are dipped, so do it quickly and with a light hand.
Finish by rolling them in chopped pistachio nuts instead of dipping them in chocolate.
© 2003 Chantal Coady. All rights reserved.