Place the chocolate in a blender and blitz to a fine powder. Cut the butter into small dice and allow to soften.
Place the cream in a saucepan and add saffron and the cardamom. Bring to a very gentle boil, simmer for a few seconds then remove from the heat and allow to infuse for 10 minutes.
Strain the cream to remove the cardamom pods and then pour over the chocolate. Stir until the chocolate has melted and the mixtures have blended together. Add the butter and mix well.
Chill until firm and then make individual truffles.
Roll through some chopped pistachios or almonds and serve.
«Prepare these truffles in advance and simply keep chilled until you are ready to serve.»