As mentioned earlier, I love chocolate, but not any kind. I don't really care for candy bars unless it's a dark Kit Kat. Dark chocolate is what I love the most and I pay good $ for the high quality boutique chocolate. It is sort of a weakness of mine besides the addiction! Growing up, my mother hid the chocolate from me in the back of the freezer. Of course, I would find it then little by little take a row off to eat. Soon, I had to get rid of the entire evidence (by eating the entire packet) to make her think that this particular packet didn't exist. Nice try... she knew what was up. Yes, I have been a chocoholic since my childhood. As a result, I've been fattening up the pocket of the dentists since I was 5 years old. One word: cavity. Well, that obviously hasn't stopped me nor my love for this dark brown, silky, delicious beauty.
To celebrate this day, I wanted to get my husband something. But he just had a birthday. So, I decided to make him (AND myself) chocolate truffles. I have made truffles in the past and we both enjoyed them very much. Since my blog is a Persian blog, I decided to make truffles with an influence of my culture. Clearly, it's my first time trying them. So, let's hope they turn out because I do not have a back up plan!
Dark chocolate Saffron Truffles
Ingredients:
½ cup of semisweet chocolate
½ cup of bittersweet chocolate
1 cup of heavy cream
½ teaspoon of vanilla extract
½ teaspoon saffron powder
Cocoa powder
Finely chopped pistachio
Chop the chocolates finely with a sharp knife. Place them in a glass mixing bowl.
Heat the cream in a small saucepan until it starts to boil. Turn off the heat and allow the cream to sit for about 10 seconds. Pour the cream into the bowl with chocolate. Add the saffron as well. With a wire whisk, slowly stir the cream, chocolates and saffron together until the chocolate is completely melted. Whisk in the vanilla extract. Set aside at room temperature.
Using a spoon, drop a dollop of chocolate onto a plate lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. In a paper bag, add a spoon of cocoa powder or finely chopped pistachios (or both). Drop a couple of round truffles and close the bag tightly and shake gently so the truffle balls are coated.
You can keep the truffles refrigerated, but serve at room temperature. I made 36 small truffles with this recipe.
Dark Chocolate Saffron Truffles
(The picture turned out dark - apologies!)
WARNING: These truffles are extremely INTENSE!
Have a wonderful Friday night and a chocolatey weekend :)
