Decadent, moist, gooey, soft…and will give you a beautiful high! This edible recipe is for our chocolate aficionados, those who love to bake, and get baked! If you want to experience a sweet cannabis-infused treat, try this recipe!
Gather the Ingredients
3 – 5 grams of cannabis flowers (any strain will do)
½ cup (1 stick) + 2 tbsp. Unsalted Butter
1 lb. Semisweet or Bittersweet chocolate
8 oz. Compound Chocolate (Almond Bark, Candi Quik, or Candy Coating )
1 cup heavy cream
1/4 teaspoon Vanilla extract
Cannabutter, anyone?
- Cannabutter consists of what? You guessed it- Cannabis and butter.
- Preheat the oven to 245F.
- Coarsely grind cannabis.
- Cover a baking sheet with parchment paper and add cannabis flower to the baking sheet.
- Heat for 30 minutes, but toss the flower every 10 mins to ensure each part is dried.
- Prepare a double boiler. If you do not have a double boiler, boil some water and add a metal bowl on top.
- In a separate pot, on medium-low heat, melt butter and skim off any white foam to clarify. Make sure not to brown.
- Once the butter has melted, add butter and cannabis to a double boiler and simmer on low heat for 2-3 hours, stirring occasionally. Make sure it never comes to a full simmer.
- Strain the butter in a jar and discard the cannabis. Do not try to squeeze out every drop of butter; it will give the butter a plant taste.
Ganache me, please!
- Place the 1 pound of dark or semi-chocolate in a large bowl but do not melt.
- Slowly boil heavy cream. Once boiling, pour it over the chocolate while stirring, allowing it to melt.
- Slowly add and constantly whisk in only the 1/2 cup of butter (ensuring the two tablespoons are left for the chocolate dip). It will thicken while whisking. If you see air bubbles, stop whisking.
- Cover the ganache and freeze for 1.5 to 2 hrs until it’s firm.
Truffles are the perfect treat!
- Once the ganache is firm, form 1-inch balls using a melon or ice cream scooper, if you do not have one, use a spoon and shape it into a ball.
- Return to the freezer until it’s firm again.
Dip, dip, and more dip
- This is optional, but it’s time to dip the truffle balls into the chocolate. You can dust, sprinkle, or eat just as they are.
- Melt the compound chocolate. Once melted, add the two tablespoons of butter until smooth.
- Take the firm truffle balls out of the freezer, dip them in the chocolate, and tap off the excess. Place the balls on parchment paper.
- Let the chocolate harden in the fridge for about 10-15 mins to set.
- Once the chocolate is hardened, add the truffle to an airtight container.
Enjoy!