Saffron Mango Truffles

Bring the cream, honey and saffron to a boil. Cover with cling wrap and allow the saffron to infuse for 15 minutes. Strain out the saffron.
Melt the chocolate to 35 degrees C.
Warm up cream mixture to 40 degrees C. Pour over the chocolate and mix.
Add in warmed mango puree (40 degrees C) and whisk.
Add butter at ambient temperature and emulsify.
Pipe into milk chocolate truffle shells. Seal and coat with tempered Arriba chocolate. Roll in cocoa powder to finish.