Infused Chocolate Truffles
These chocolate truffles are so decadent and creamy. Perfect if you're a choco-holic like me!
Equipment
- Heat proof bowl
Ingredients
- 8 oz. good quality chocolate very finely chopped
- 2/3 cup heavy cream
- 1 tablespoon cannabis butter softened
- Optional: 1/2 teaspoon vanilla extract or 1-2 tablespoons your favorite liqueur
- Toppings: unsweetened cocoa powder sprinkles, crushed nuts, melted or tempered chocolate
Instructions
- Place the chocolate in a heat-proof bowl. Set aside.
- Heat the heavy cream in the microwave for 45-60 seconds until it's hot to the touch.
- Add the cannabis butter to the chocolate and pour the heavy cream evenly on top. Let the warm cream and chocolate sit for 5 minutes and stir until the chocolate has completely melted. Add the vanilla extract or liqueur and mix until combined. Cover with a clean dish cloth and refrigerate for 1-2 hours.
- Scoop the chilled truffle mixture into 1 tablespoon-sized mounds and roll into balls.
- Roll each ball into toppings, and serve. They're great at room temperature, straight from the fridge, or even out of the freezer!
- Store truffles in an airtight container at room temperature for 3-4 days, in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months.
Notes
If the truffle mixture is too soft and sticky when you're trying to roll it into balls, you can set them out on a parchment lined baking sheet and put them back in the fridge for 20-30 more minutes.