Gather all ingredients.

Warm double cream in a saucepan.

Add saffron strands and nutmeg to the warm cream.

Turn off the heat and let the cream infuse for 30 minutes.

Reheat the infused cream until it starts bubbling.

Turn off the heat.

Place chopped white chocolate and butter in a bowl.

Pour the hot, infused cream over the chocolate and butter.

Let it rest briefly and then combine until the chocolate and butter are melted and the mixture is uniform.

Allow the mixture to cool completely.

Cover the mixture with cling wrap and refrigerate for 3-4 hours until firm.

Scoop out small portions of the mixture.

Roll each portion between your palms to form bite-sized balls.

If using silver leaf, roll the truffle on the silver leaf first.

Then, lay it onto a bed of ground nuts and roll to coat.

Return the truffles to the refrigerator until ready to serve.

Serve chilled with other Indian snacks such as tandoori kebab and dahi bhalla.