Cannabis-Infused “Emerald Matcha White Chocolate Cannoli Dip”
Dessert Dip Series – St. Patrick’s Day
A silky whipped cannoli-style dip made with mascarpone, ricotta, matcha, white chocolate, and a precisely dosed cannabis-infused cream. Served with crisp waffle cones, shortbread sticks, and fresh strawberries for dipping. No baking. No frying. Completely different energy.
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A Note on Dosing
This recipe makes 10 servings.
Using 1.5g of 15% THC flower:
~55mg THC total (infused into cream)
~5–6mg per serving
Alternative Dosing:
• 1g flower → ~3–4mg per serving
• 2g flower → ~7–8mg per serving
Terpene Pairing Suggestion: Limonene brightens white chocolate; Pinene complements matcha.
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Step 1: Cannabis-Infused Heavy Cream
Ingredients
• 1.5g cannabis flower
• 1 cup heavy cream
Decarboxylation
1. Preheat oven to 225°F (107°C).
2. Break cannabis into small pieces.
3. Spread on parchment-lined baking sheet.
4. Bake 35–40 minutes.
5. Cool completely.
Infusion
1. Heat cream to 160–170°F.
2. Add decarboxylated cannabis.
3. Maintain 160–170°F for 2 hours.
4. Stir every 15 minutes.
5. Strain thoroughly.
6. Chill until cold.
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Step 2: Dip Base
Ingredients
• 1 cup whole milk ricotta (well drained)
• 1 cup mascarpone
• ¾ cup powdered sugar
• 2 teaspoons matcha powder
• 4 ounces melted white chocolate (cooled)
• ½ cup cannabis-infused cream (whipped to soft peaks)
• ½ teaspoon vanilla extract
1. Beat ricotta and mascarpone until smooth.
2. Add powdered sugar and matcha; mix until fully incorporated.
3. Fold in cooled white chocolate.
4. Gently fold in whipped cannabis-infused cream.
5. Add vanilla and mix lightly.
6. Chill 1 hour before serving.
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Step 3: Serve
• Transfer to emerald serving bowl.
• Garnish with white chocolate curls and matcha dust.
• Serve with waffle cone shards, shortbread sticks, strawberries, or graham crackers.
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Safety & Storage
⚠️ ~55mg THC total
⚠️ ~5–6mg per serving
⚠️ Measure portions carefully
⚠️ Clearly label infused dip
⚠️ Wait 90 minutes before increasing dose
⚠️ Do not drive
Refrigerate up to 3 days.