Infused Brie Wheel (THC Brie Fondue)
(10 mg per ounce · 8–10 servings · 80–100 mg total wheel)
Soft, runny, zero-weed-taste baked brie that hits smooth and fast.
Decarboxylation
0.5 g flower @ 22–25 % THC (or 0.25 g good kief)
240 °F / 40 min in sealed mason jar → ~100 mg usable THC
Infusion (the clean way)
2 tbsp (28 g) unsalted butter + ½ tsp liquid sunflower lecithin
Warm to 170 °F → add decarbed material → sous-vide 185 °F for 2 hours
Strain hard → crystal-clear 100 mg THC butter
Ingredients
1 whole 8-oz (225–250 g) wheel of Brie (double or triple crème is best)
All 100 mg THC butter, softened to room temp
1 tsp honey
½ tsp fresh thyme leaves or rosemary
pinch flaky salt + cracked pepper
optional: 1 small garlic clove, thinly sliced
Steps
Steps
1. Preheat oven to 350 °F.
2. With a sharp knife, carefully slice the top rind off the brie (leave sides and bottom intact).
3. Place brie cut-side-up in a small baking dish or brie baker.
4. Spread the 100 mg THC butter evenly across the exposed cheese.
5. Drizzle honey, scatter herbs/garlic, add salt & pepper.
6. Bake 12–18 minutes until center is molten and jiggles slightly when shaken.
7. Let rest 5 minutes → serve with crackers, baguette, apple slices.
Dosing
100 mg ÷ 8–10 oz = 10–12 mg per ounce
One modest wedge = perfect dinner-party buzz
Two wedges = you’re the most relaxed person at the table
Storage
Fridge up to 4 days (reheat gently at 300 °F for 8–10 min)
Do not freeze – texture dies
Zero green taste, pure creamy, garlicky, herby bliss.
Bring this out after dinner and watch the entire room melt, literally and figuratively.