Saffron and white chocolate truffles

Saffrans- och vitchokladtryffel

White chocolate truffles with saffron

Coming from the land of pudding eaters, I was shocked to be offered a pudding at the end of a nice meal in Sweden that consisted of just one chocolate truffle. Yes, just one. To make matters worse it was served on large plate. It was a nice dark chocolate truffle. But just one. It’s not enough for a man from the country of pudding eaters, but it is what the Swedes do.

The experience put me off serving truffles as a pudding until I came across this delightful little twist on chocolate truffles. Saffron is Sweden’s Christmas spice, but I think these soft smooth truffles are good to offer at the end of a meal at any time of year. But not just one. That’s just not right for a pudding eater. John Duxbury



• I like to serve the truffles with some fruit to offset the sweetness. Some good figs or nice tangy physalis go well.
• The truffles keep well and can be frozen, but they will absorb the sugar so they will need recoating before serving.
• If they are too sweet for you, try rolling them in chopped pistachios or almonds instead of icing sugar (confectioner’s sugar).


200 g (7 oz) good quality white chocolate
100 ml (7 tbsp) whipping cream (heavy whipping cream)
2 tsp   honey
1 tbsp   butter
0.4 g (1/50 oz) saffron threads, 1 small packet
60 g (½ cup) icing sugar (powder sugar)


1. Cut the chocolate into small pieces and put them in a bowl.

2. Heat the cream, honey, butter and saffron in a small saucepan, stirring until it comes to the boil.

3. Remove from the heat and pour the cream over the white chocolate. Let it sit for 2-3 minutes before stirring and then stir thoroughly to ensure that all the chocolate has melted. (If not, place the bowl over a saucepan of gently simmering water and stir until it is all melted.)

4. Allow the chocolate mixture to cool down until firm. This will take at least 30 minutes at room temperature or leave it overnight in a fridge.

5. Place the icing sugar (powdered sugar) in a small mixing bowl. Take a small amount of the chocolate mixture and roll it lightly between your hands to shape it. (Dust your hands lightly with the icing sugar to help prevent the mixture sticking, but don’t worry about the shape as irregular shapes are ok!) Drop it into the icing sugar.

6. Repeat with the rest of the mixture.

7. Shake the bowl of sugar until all the truffles are evenly coated. Remove the truffles and shake slightly to remove any excess icing sugar.

8. Store in an air-tight container in the fridge. (They will keep for 2 weeks.) Bring to room temperature before serving and re-dust lightly with icing sugar if necessary.


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