"Midnight Velvet" - Cannabis-Infused Dark Chocolate Pots de Crème
Suggested Dosage: This recipe makes 4-6 small pots. Each pot contains approximately 20-25mg THC (based on 4g starting material at 20% THC). This is a rich, intense, single-serving dose. Enjoy one pot. Wait 2 hours before considering more.
Terpene Pairing Suggestion: Choose a Linalool and Myrcene-dominant strain. Linalool’s floral notes will add a sophisticated layer to the dark chocolate, while Myrcene’s earthy depth will enhance the creamy custard, promoting a deeply calming, sensual, and sleep-inducing experience—perfect for a late-night romantic dessert.
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An unbelievably silky, luxurious, and intensely chocolate French custard. The cannabis is infused into the heavy cream base, creating a dessert so smooth and potent it feels like a dream.
Step 1: The Decarboxylation (Activating Your Cannabis)
· Ingredients: 4 grams of a Linalool and Myrcene-rich cannabis strain.
· Method:
1. Preheat your oven to 240°F (115°C).
2. Coarsely grind the cannabis and spread it on a parchment-lined baking sheet.
3. Bake for 30-40 minutes, stirring occasionally, until dry and lightly browned. Let cool completely.
Step 2: The Cannabis-Infused Heavy Cream
· Ingredients: All of your decarbed cannabis, 2 cups heavy cream (min. 36% fat).
· Method:
1. In a heavy-bottomed saucepan, combine the cream and decarbed cannabis.
2. Heat over the lowest possible setting for 1 hour, stirring frequently. Do not simmer; maintain a temperature around 180°F (82°C).
3. Strain through a cheesecloth-lined fine mesh strainer into a clean bowl, pressing firmly. Discard the plant material.
4. You now have Cannabis-Infused Heavy Cream. You will use all of it.
Step 3: The Dark Chocolate Pots de Crème
· Ingredients:
· All of your warm Cannabis-Infused Heavy Cream
· 6 oz high-quality dark chocolate (70-72%), finely chopped
· 5 large egg yolks
· 1/4 cup granulated sugar
· Pinch of salt
· 1 tsp vanilla extract or 1 tbsp orange liqueur (Grand Marnier) - optional
· For Serving: Whipped cream, chocolate shavings, flaky sea salt.
· Method:
1. Preheat oven to 325°F (160°C). Place 4-6 ramekins or small jars in a deep baking dish.
2. Place the chopped chocolate in a large bowl.
3. In a separate bowl, whisk the egg yolks, sugar, and salt until pale and slightly thickened.
4. Slowly, while whisking constantly, pour the warm infused cream into the egg yolk mixture to temper it. Then, pour the entire mixture back into the saucepan.
5. Cook over medium-low heat, stirring constantly with a spatula, until the mixture thickens enough to coat the back of the spoon (about 170°F / 77°C). Do not boil.
6. Immediately pour the hot custard over the chopped chocolate. Let sit for 2 minutes, then whisk until completely smooth and glossy. Stir in vanilla or liqueur if using.
7. Strain the custard through a fine-mesh sieve into a pouring jug for ultimate smoothness.
8. Divide the custard among the ramekins. Pour hot water into the baking dish until it comes halfway up the sides of the ramekins.
9. Bake for 30-40 minutes, until the edges are set but the center still has a slight jiggle.
10. Remove from the water bath, cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight.
11. Serve chilled, topped with a dollop of whipped cream, chocolate shavings, and a whisper of flaky salt.
12. Consumption Note: The THC is fully emulsified into the rich custard. The high fat content ensures maximum potency and a long, deeply relaxing effect. This is a dessert to be savored slowly.