Spiked Espresso Martini Truffles
(15 mg THC each · 40 truffles · 600 mg total batch)
Silky dark chocolate ganache spiked with cold brew coffee, vodka, and coffee liqueur essence – boozy, bittersweet, velvet melt with caffeine kick. Tastes like the perfect late-night martini, 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 material → sous-vide 185 °F for 2 hours
Strain hard → crystal-clear 600 mg THC cream
Ganache Base
All 600 mg THC cream
12 oz (340 g) premium dark chocolate (70% cacao, chopped fine)
¼ cup (60 ml) cold brew coffee concentrate
¼ cup (60 ml) vodka
2 tbsp coffee liqueur (Kahlúa or Tia Maria)
Pinch fine sea salt
Coating
12 oz (340 g) dark chocolate, tempered
Optional: cocoa powder, crushed coffee beans, or gold dust for rolling
Steps
1. Warm THC cream + coffee concentrate + vodka + liqueur + salt to just below simmer → pour over chopped chocolate → let sit 2 minutes → whisk smooth (emulsify fully).
2. Chill ganache 2–4 hours until firm but pliable.
3. Scoop 1-inch balls (40 total) → roll smooth → chill 30 minutes.
4. Temper coating chocolate → dip truffles → tap off excess → set on parchment.
5. Optional roll: dust in cocoa or coffee beans while wet.
Storage
Airtight tin with parchment → fridge 2 weeks
Room temp 1 week (best texture)
Dosing
600 mg ÷ 40 = 15 mg exact per truffle
One truffle = espresso martini sip
Two truffles = full shaker buzz
Glossy dark shell with crisp snap, creamy boozy center bursting coffee and vodka warmth, lingering cacao bitterness.
These are the truffles that end dinner parties perfectly.
Make double.
Gift one box – keep one hidden.
Shake it up, chocolate style.