Cannabis-Infused Chocolate Truffles

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?

1. Cannabutter consists of what? You guessed it- Cannabis and butter. 
2. Preheat the oven to 245F.
3. Coarsely grind cannabis. 
4. Cover a baking sheet with parchment paper and add cannabis flower to the baking sheet. 
5. Heat for 30 minutes, but toss the flower every 10 mins to ensure each part is dried. 
6. Prepare a double boiler. If you do not have a double boiler, boil some water and add a metal bowl on top.
7. In a separate pot, on medium-low heat, melt butter and skim off any white foam to clarify. Make sure not to brown. 
8. 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. 
9. 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!

1. Place the 1 pound of dark or semi-chocolate in a large bowl but do not melt. 
2. Slowly boil heavy cream. Once boiling, pour it over the chocolate while stirring, allowing it to melt.
3. 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. 
4. Cover the ganache and freeze for 1.5 to 2 hrs until it’s firm. 

Truffles are the perfect treat!

1. 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. 
2. Return to the freezer until it’s firm again. 

Dip, dip, and more dip

1. 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. 
2. Melt the compound chocolate. Once melted, add the two tablespoons of butter until smooth.
3. 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. 
4. Let the chocolate harden in the fridge for about 10-15 mins to set. 
5. Once the chocolate is hardened, add the truffle to an airtight container. 

Enjoy!