Heat the double cream in a saucepan until warm. Add saffron strands and nutmeg.

Switch off the heat and let the cream infuse with saffron and nutmeg for 30 minutes.

Return the infused cream to heat again and bring to a simmer, then turn off the heat.

Place chopped white chocolate and butter in a bowl.

Pour the simmering cream over the chocolate and butter.

Let it rest for a moment, then combine until the chocolate and butter are melted uniformly.

Allow the mixture to cool completely, then cover with cling wrap and refrigerate for 3-4 hours.

Scoop out the mixture little by little with your hands and roll it between your palms into bite-sized balls.

If using silver leaf, first roll the truffle onto the silver leaf, then lay it onto a bed of ground nuts and roll.

Return the truffles to the refrigerator until ready to serve.