makes 24-30 chocolates | start to finish: 2 1/2 hours
from Edible Seattle May/June 2013
This is a truffle with both intense flavor and intense effects. Use top-quality dark chocolate and don’t over-indulge. Testers report lazy nights in front of the television after a single truffle.
1/4 cup heavy whipping cream
1/2 cup cannabutter, cut into 1/2″ cubes
1 tablespoon bourbon
1/2 teaspoon vanilla
8 oz dark chocolate, chopped
1/2 cup unsweetened cocoa
In a small saucepan set over medium low heat, bring the cream, cannabutter, bourbon and vanilla to a low simmer while stirring constantly. Remove the cream from the heat and add the chopped chocolate. Let sit undisturbed for 2 minutes, then stir until all the chocolate is melted into the cream.
Pour the mixture into an ungreased 8″x 8″ glass pan. Cool to room temperature, uncovered. Cover the pan with plastic wrap and move to the refrigerator. Chill for 90 minutes.
Line a baking sheet with a silicon mat or parchment (the truffles will stick to wax paper). Once the chocolate is well chilled, remove from the refrigerator. Using a melon baller, scrape the chocolate to form a small ball. Remove the truffle from the melon baller and roll it in your hands to shape before placing it on the baking sheet. If you have “hot hands” you can use latex or vinyl gloves to help prevent over-melting. Chill uncovered for 1/2 hour.
Sift the cocoa into a broad, shallow bowl or pie plate. Remove the baking sheet from the refrigerator. Roll the truffles gently in the sifted cocoa powder. Place the truffles in an air-tight container, with a sheet of parchment paper between each layer. Store in the refrigerator for up to four weeks.
Alternatively, you can freeze them for up to six months. To freeze, place the cocoa-dusted balls in a single layer on a baking sheet lined with silicone or parchment and put the baking sheet in the freezer for at least one hour. Once the truffles are frozen, remove from the baking sheet and store in the Ziploc freezer bag. When you are ready to serve, thaw them in the refrigerator on a parchment-lined plate for two hours. Sift a fresh layer of cocoa powder over them before serving.
vegetarian • gluten-free