QUICK ARTISANAL DARK CHOCOLATE TRUFFLES 🍫🌿✨
A decadent, velvet-textured dark chocolate ganache infused with botanical butter, finished with a dusting of premium cocoa.
RECIPE INFO:
Category: Gourmet Edible / Confection
Difficulty: Easy-Medium
Prep Time: 15 minutes
Infusion/Setting Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 12 truffles
THC per serving: Approximately 10mg per truffle
TERPENE PAIRING:
Best paired with strains high in Myrcene or Humulene. These terpenes offer woody, spicy, and hoppy notes that enhance the deep, earthy bitterness of the dark chocolate and the richness of the heavy cream.
DOSAGE INFORMATION:
Based on 120mg total THC infusion. Each truffle contains approximately 10mg of THC. The use of high-fat cream and butter ensures maximum bioavailability and a consistent dose in every bite.
PLEASE CONSUME RESPONSIBLY AND START LOW, GO SLOW!
Keep out of reach of children and pets. Effects may take 30-120 minutes to onset. Chocolate-based edibles can have a rich, lingering effect. Do not drive or operate machinery.
INGREDIENTS:
* 7 grams high-quality cannabis flower (for the butter infusion)
* 1/2 cup unsalted European-style butter (you will use 1 tbsp for this recipe)
* 4 oz high-quality 70% dark chocolate, finely chopped
* 1/3 cup heavy whipping cream
* 1/2 tsp pure vanilla bean paste
* 1 pinch sea salt
* 1/4 cup Dutch-process cocoa powder (for coating)
DECARBOXYLATION INSTRUCTIONS:
* Preheat oven to 240°F.
* Break the cannabis flower into small, uniform pieces.
* Spread in a thin layer on a parchment-lined baking sheet.
* Bake for 40 minutes until activated and aromatic.
* Allow to cool completely.
INFUSION INSTRUCTIONS:
* Melt 1/2 cup of butter in a double boiler.
* Add the decarboxylated flower.
* Infuse at 160°F-170°F for 3 hours.
* Strain through cheesecloth and chill. Measure 1 tbsp of this infused butter for the recipe.
PREPARATION INSTRUCTIONS:
* Place the finely chopped dark chocolate and 1 tbsp of infused butter in a heat-proof glass bowl.
* In a small heavy-bottomed saucepan, heat the heavy cream and sea salt over medium heat until it just begins to simmer (approx. 180°F). Do not let it reach a rolling boil.
* Pour the hot cream over the chocolate and butter. Let it sit undisturbed for 5 minutes to allow the chocolate to melt.
* Add the vanilla bean paste.
* Starting in the center of the bowl, stir slowly with a silicone spatula in small circles until the mixture is glossy and completely smooth.
* Cover the surface of the ganache with plastic wrap (touching the liquid to prevent a skin from forming) and refrigerate for 1-2 hours until firm.
* Once set, use a small spoon or melon baller to scoop the ganache into 12 even portions.
* Quickly roll each portion between your palms to form a smooth sphere.
* Roll the spheres in the cocoa powder until evenly coated.
* Store in a cool place or refrigerator in an airtight container.
CHEF TIPS:
For a truly professional finish, ensure your hands are cold when rolling the truffles to prevent the ganache from melting. You can run your hands under cold water and dry them thoroughly before rolling. If the ganache becomes too soft, return it to the refrigerator for 10 minutes to regain its structural integrity.
Enjoy the Quick Artisanal Dark Chocolate Truffles responsibly 🍫🌿✨