Kesar-Pista White Chocolate Truffles Recipe
Description:
The Kesar-Pista White Chocolate Truffles are a fusion dessert that brings together the creamy goodness of white chocolate with the aromatic flavors of saffron and pistachios, creating a delightful treat that’s sure to steal the spotlight. These truffles offer an easy way to add a royal touch to your dessert table with minimal effort. Infused with the rich essence of saffron and complemented by the crunch of pistachios and almonds, these indulgent white chocolate truffles are a decadent treat. Ideal for tea parties, festive gatherings, or potlucks, they are a great alternative to traditional sweets like malai peda, offering a fusion twist on classic Indian flavors. The silver foil garnish adds an extra layer of elegance to the truffles, making them perfect for special occasions.
Cuisine: Fusion
Course: Dessert
Diet: Vegetarian
Ingredients
| Ingredients | Quantity |
|---|---|
| White Chocolate | 200 grams |
| Double Cream | 80 ml |
| Butter (Salted) | 1 tablespoon |
| Saffron strands | 25 strands |
| Nutmeg | 1/4 teaspoon |
| Whole Almonds (Badam) | 1/3 cup (coarsely ground) |
| Pistachios (coarsely ground) | 1/3 cup |
| Edible Silver Foil/Leaf (Chandi Ka Vark) | Optional, for garnish |
Preparation Time: 40 minutes
Cook Time: 20 minutes
Instructions
- Begin by gathering all the ingredients listed above.
- In a saucepan, heat the double cream over medium heat until it is warm, not boiling.
- Add the saffron strands and nutmeg to the warm cream, stirring gently to help the saffron release its golden color and aroma. Remove from heat and let the cream sit for 30 minutes to allow the flavors to infuse.
- After the cream has infused, return the mixture to the heat. Once it starts bubbling, turn off the heat immediately.
- In a separate bowl, chop the white chocolate into small pieces and add the salted butter. Pour the hot cream mixture over the chopped white chocolate and butter, ensuring the chocolate is fully covered.
- Let the mixture rest for a few minutes. Stir until the chocolate and butter have completely melted and the mixture is smooth and uniform.
- Allow the mixture to cool to room temperature, then cover it with cling film and refrigerate for 3-4 hours, or until it firms up enough to scoop and roll into truffles.
- Once the mixture has cooled and set, take small portions and roll them between your palms to form bite-sized balls.
- If using edible silver leaf, carefully roll each truffle in the silver foil before rolling it in the coarsely ground almonds and pistachios to coat.
- Place the finished truffles back in the refrigerator until ready to serve.
Serving Suggestions:
These Kesar-Pista White Chocolate Truffles are perfect for serving at tea parties or with festive meals. Pair them with Indian appetizers like vegetarian Tandoori Kebabs, Paneer Egg Rolls, or refreshing Dahi Bhalla Papdi Chaat for a well-rounded menu. These truffles are not just a treat for your taste buds, but a feast for the eyes, especially with the edible silver leaf topping.
Enjoy the luxurious and delicate taste of these truffles with friends and family, and watch them disappear in no time!
