Cannabis Dark chocolate truffles


Included Flavors: Truffle 3 Pack; 1 Coconut Mint, 1 Traditional Cocoa and 1 Toasted Almond

Dosing: Each Dark Chocolate Truffle contains 100mg of THC (300mg total for the 3 pack) derived from activated Cannabis Coconut Oil

Ingredients: Unsweetened Organic Dark Chocolate, Unsweetened Almond Milk, Vegan ‘Butter’, Unsweetened Coconut, Mint Extract, Almond Slivers, Cocoa Powder and activated Cannabis Coconut Oil

Packaging: Depending on the volume of product ordered and the variety, we use a combination of twist top containers, sealed bags, and everything is always double vacuum sealed before being sent in the mail to ensure an odorless arrival

Storage: Please store your Vegan Dark Chocolate Truffles in an airtight container in a cold and dry place such as the refrigerator, for maximum longevity

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Purchase Cannabis Dark chocolate truffles

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Prepare Cannabutter

1. Grind or chop the cannabis flowers then Decarboxylate by heating in the oven at 250 ° F for 25 minutes.
2. Clarify ½ cup of your butter by heating over medium high heat and skimming off the white milk solids and foam that separate to the top.
3. Infuse the decarbed cannabis in the clarified butter over a double boiler for 1 hour.
4. Strain the butter from the cannabis then return the cannabis to the double boiler and add the remaining 2 tablespoons of butter. Allow that butter to infuse while you continue with the recipe keeping an eye on the water underneath to insure it barely simmers and does not dry out.

Make Ganache

5. Put 1lb dark or semisweet chocolate in large mixing bowl. Do not melt the chocolate.
6. Bring cream slowly to a light boil in a heavy saucepan or in the microwave.
7. Pour boiling cream over the chocolate and keep stirring until all the chocolate has melted.
8. Add Infused butter (And flavoring such as vanilla if using) and stir well.
9. When the ganache is warm it’s creamy and it will thicken as you whisking it vigorously for a couple of minutes until very smooth. Stop when whisking if you see air bubbles.
10. Cover the bowl of ganache and freeze about 1 ½ – 2 hours until firm. You want the ganache to be thick enough to easily form the truffle balls.
Form Truffles
11. Form 1″ round balls by using a small ice cream scoop/melon baller. Shape into smooth balls.
12. If not dipping in chocolate you can now roll them in toasted nuts, dust with cocoa or cover with chocolate sprinkles.
Dip in Chocolate
13. Return ganache balls to the freezer until firm again.
14. While the chocolate balls are in the freezer, remove butter and cannabis from double boiler and strain the butter from the cannabis.
15. Melt dipping chocolate in double boiler and add the cannabutter until it is melted and smooth.
16. After the chocolate balls are firm, use a Stainless Steel Dipping Fork to dip each ball in the melted chocolate. Tap the dipping fork on the side of the pan to get excess chocolate off the truffle. Place the balls on wax/ parchment paper or smooth plastic plates.
17. Let the chocolate set-up (harden) on a level shelf in refrigerator for about 10-15 minutes to fully set.
18. Keep chilled in an airtight container until ready to serve.

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