Spiked Eggnog THC Truffles (Holiday Exclusive)
(25 mg THC each · 24 truffles · 600 mg total batch)
Silky spiced rum eggnog ganache wrapped in dark chocolate with a dusting of fresh nutmeg. Tastes like Christmas Eve in one bite. Zero weed flavor.
Decarboxylation
3.0 g flower @ 22–25 % THC (or 1.5 g good kief)
240 °F for 40 minutes in sealed mason jar → ~600 mg usable THC
Infusion
1 cup (240 ml) heavy cream + ½ tsp liquid sunflower lecithin
Warm to 170 °F → add decarbed flower → sous-vide 185 °F for 2 hours
Strain hard → crystal-clear 600 mg THC cream
Truffle Ganache
All 600 mg THC cream
300 g 70 % dark chocolate, finely chopped
3 tbsp dark spiced rum
2 tbsp bourbon (optional but classic)
½ tsp freshly grated nutmeg
¼ tsp cinnamon
pinch fine sea salt
2 large egg yolks (pasteurized if you’re cautious)
Coating
400 g 70 % dark chocolate (tempered)
Fresh nutmeg for grating
Steps
1. Warm THC cream with spices and salt to just under a boil → remove from heat → steep 10 minutes.
2. Reheat to 160 °F → temper in egg yolks by whisking quickly.
3. Pour hot cream over chopped chocolate → wait 1 minute → stir until glossy → add rum and bourbon → blend smooth if needed.
4. Pour into 8×8 parchment-lined pan → chill 4 hours until firm.
5. Scoop 1 tbsp balls (24 total) → roll smooth → freeze 30 minutes.
6. Temper coating chocolate → dip frozen centers → place on parchment.
7. While still wet, grate fresh nutmeg over each truffle.
8. Let set 15 minutes at room temp.
Storage
Airtight tin with parchment between layers → fridge 3 weeks
Freezer → 3 months (let come to room temp before serving)
Dosing
600 mg ÷ 24 = 25 mg exact per truffle
One = cozy holiday glow
Two = you’re singing carols in July
Rich, boozy, perfectly spiced, with that fresh nutmeg pop on the finish.
These are the truffles people fight over at the holiday party.
Make them once and they’ll become your signature gift every December.
Hide a few in the freezer for emergency cheer.