For the saffron truffles, chop the couverture. Bring the cream to the boil with the saffron threads in a saucepan, remove from the heat and allow to infuse for 15 minutes.
Bring to the boil again and add the chopped chocolate. Remove from heat and stir until the chocolate has dissolved and a homogeneous mass has formed.
Mix the room-warm butter with the powdered sugar until smooth, then stir in the Grand Marnier. Stir in the chocolate mixture by the spoonful. Cover and refrigerate for about 40 minutes, the mixture should be viscous when further processed.
Line a baking tray with baking paper. Place mixture in a piping bag fitted with a medium hole nozzle and pipe 60 dots, spaced apart, onto the baking paper. Chill for at least 1 hour.
Roll the saffron truffle mixture into balls with your hands and chill until ready to dunk.
Prepare the chocolate coating for the dunking mixture or use pre-made dunking mixture from a specialty store. Dip the cooled saffron truffles into the chocolate coating using a chocolate tongs, carefully wipe the coated truffles off the edge of the bowl to avoid “feet”, and let them dry slightly on a draining rack. Then roll back and forth on the draining rack to create the typical praline pattern. Let cool slightly, roll in confectioners’ sugar and now cool completely. Store the saffron truffles in a cool place and consume within 2 weeks.
Preparation Tip:
The saffron truffles also taste wonderful with a coating of dark chocolate.
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