Here is a snapshot of my Osmanthe-Saffran truffles in the making. I make them square or diamond shape rather than round, because I like to sprinkle the saffron on top for the visual effect. Having it inside the truffles will give the same flavour, but not the crunchiness of biting into the roasted crocus stamens; and you won't be able to see the saffron threads until biting into the truffles.
The diamond shape is also an homage to the exotic Middle Eastern desserts that are often made in large trays and cut into diamonds (harrissa, baclava and sesame or nut barks are cut that way).
This is my 2nd time making thes luxurious truffles. And the first times, I'm always experimenting with flavours and spices. In the 1st time creating these, I infused the cream with osmanthus flowers, and added saffron salt and saffron gin.
The 2nd time around, I infuesed the cream with my favourite milky oolong tea (which is also the flavour of the dark chocolate truffles that share the tray in the photograph below). I forgot about the gin, unfortunately. For the osmanthus flavour, I used osmanthus absolute. I think if it weren't for the missing gin, this would have been the winning recipe.

I still have both of these truffle flavours for sale. They make a perfect gift (boxed in our reusable tins and tied with a bow - 12 truffles for $15); and they are an elegant, stress-free dessert for any festive meal or afternoon tea with special guests.

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