Cannabis-Infused Dark Chocolate Strawberry Truffles.
Indulge in the decadent fusion of rich dark chocolate, fresh strawberries, and the subtle euphoria of cannabis with these homemade truffles. This recipe guides you through every step, from decarboxylating your cannabis to infusing it into coconut oil for optimal potency and flavor. Perfect for experienced edible enthusiasts, these truffles offer a smooth, fruity melt-in-your-mouth experience. Yield: About 30-40 truffles (depending on size). Prep time: 45 minutes active + 4-6 hours infusion + overnight chilling. Potency: Variable; calculate based on your strain (see dosage tips below).
Important Safety Notes Before Starting:
- Always start with a low dose (e.g., 5-10mg THC per truffle) and wait 1-2 hours to gauge effects.
- Legality varies by location—ensure compliance with local laws.
- Use a kitchen scale for precise measurements, especially for cannabis.
Consult dosage calculators for accuracy.
Ingredients
For Decarboxylation and Infusion (makes ~1/2 cup infused coconut oil):
- 7-14 grams decarboxylated cannabis flower (adjust for desired potency; use 1g per 5-10mg THC target per serving)
- 1/2 cup (113g) organic refined coconut oil (high smoke point, neutral flavor)
For the Truffles:
- 12 oz (340g) high-quality dark chocolate (70% cocoa or higher), chopped
- 1/2 cup (113g) cannabis-infused coconut oil (from above)
- 1/3 cup (80ml) heavy cream
- 1 tsp vanilla extract
- 1/2 tsp sea salt (plus extra for garnish)
- 1 pint (about 2 cups) fresh strawberries, hulled and finely chopped (or pureed for smoother texture)
- 8 oz (226g) dark chocolate for coating, chopped
-Optional: Unsweetened cocoa powder, crushed freeze-dried strawberries, or powdered sugar for rolling
Equipment Needed
- Oven-safe baking dish or sheet
- Parchment paper
- Grinder or food processor
- Double boiler or microwave-safe bowl
- Cheesecloth or fine mesh strainer
- Candy thermometer (optional)
- Small ice cream scoop or melon baller
- Piping bags or spoons for coating
Step-by-Step Instructions
Step 1: Decarboxylate the Cannabis (20-30 minutes)
Decarboxylation activates THC and CBD by converting THCA/CBDA into their psychoactive forms through heat. This is crucial for potent edibles.
1. Preheat your oven to 240°F (115°C). Line a baking sheet with parchment paper.
2. Grind your cannabis flower coarsely (like coarse salt—avoid powdering to prevent burning).
3. Spread evenly on the sheet in a thin layer.
4. Bake for 30-40 minutes, stirring every 10 minutes for even heating. It should turn light brown and fragrant (not burnt). Monitor closely—temps above 250°F can degrade cannabinoids.
5. Remove and let cool completely. Your decarbed cannabis is now ready for infusion.
Step 2: Infuse the Coconut Oil (4-6 hours or overnight)
Infusion extracts cannabinoids into the fat base using low, gentle heat.
1. In a double boiler (or small saucepan with a heatproof bowl over simmering water), melt the coconut oil over low heat (aim for 160-200°F/71-93°C).
2. Add the decarboxylated cannabis. Stir to submerge.
3. Maintain low heat and simmer for 4-6 hours (or use a slow cooker on low overnight). Do not exceed 200°F to preserve terpenes and potency.
4. Stir occasionally. The mixture will turn deep green.
5. Remove from heat and strain through cheesecloth into a jar, squeezing to extract all oil. Discard plant material (compost it).
6. Let the infused oil cool to room temperature, then refrigerate until solid. Yield: ~1/2 cup potent oil.
Pro Tip: For double-infused strength, repeat with fresh decarbed flower. Test potency with a small batch if new to infusions.
Step 3: Prepare the Chocolate Ganache Centers (20 minutes + chilling)
1. In a double boiler, melt 12 oz dark chocolate and infused coconut oil together until smooth, stirring constantly.
2. In a small saucepan, heat heavy cream until just simmering (do not boil). Pour over chocolate mixture.
3. Add vanilla, sea salt, and chopped strawberries. Stir until fully incorporated and glossy (ganache will be thick).
4. Pour into a shallow dish, cover, and refrigerate for 1-2 hours until firm enough to scoop.
Step 4: Shape the Truffles (20 minutes + chilling)
1. Line a baking sheet with parchment.
2. Scoop 1-inch balls using a melon baller or spoon (about 1 tbsp each). Roll between lightly oiled hands for smooth spheres. Work quickly as it softens.
3. Place on sheet and refrigerate for 30 minutes to firm up.
Step 5: Coat the Truffles (20 minutes)
1. Melt 8 oz dark chocolate in a double boiler until 90-95°F (32-35°C) for tempering (smooth, shiny finish).
2. Dip each truffle using a fork, tapping off excess. Place on parchment.
3. Immediately roll in cocoa powder, crushed strawberries, or salt while wet (optional).
4. Refrigerate for 30 minutes to set. Store in an airtight container in the fridge for up to 2 weeks or freeze for 3 months.
Dosage and Serving Tips
- Calculate Potency: Assume 20% THC flower = ~200mg THC per gram pre-decarb. After decarb/losses (~20-30%), ~140-160mg per gram. For 10g flower into 1/2 cup oil, yields ~1,400-1,600mg total THC. 40 truffles = 35-40mg each (high dose—halve for beginners).
- Use apps like Tcheck or lab testing for precision.
- Serve chilled. Pair with wine or coffee for contrast.
- Effects peak in 1-2 hours; last 4-8 hours.
Customization Ideas
- Vegan: Swap cream for coconut cream.
- Flavor Twists: Add chili, orange zest, or matcha.
- Molds: Use silicone truffle molds for uniform shapes.
These truffles combine gourmet elegance with cannabis craft—enjoy responsibly!