AuthorInfusedEatsRich and decadent chocolate truffles made with cannabis infused butter in the Ganache as well as the outer coating chocolate for your Holiday pleasure!
Grind or chop the cannabis flowers then Decarboxylate by heating in the oven at 250 ° F for 25 minutes.
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.
Infuse the decarbed cannabis in the clarified butter over a double boiler for 1 hour.
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.
Put 1lb dark or semisweet chocolate in large mixing bowl. Do not melt the chocolate.
Bring cream slowly to a light boil in a heavy saucepan or in the microwave.
Pour boiling cream over the chocolate and keep stirring until all the chocolate has melted.
Add Infused butter (And flavoring such as vanilla if using) and stir well.
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.
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 1″ round balls by using a small ice cream scoop/melon baller. Shape into smooth balls.
If not dipping in chocolate you can now roll them in toasted nuts, dust with cocoa or cover with chocolate sprinkles.
Return ganache balls to the freezer until firm again.
While the chocolate balls are in the freezer, remove butter and cannabis from double boiler and strain the butter from the cannabis.
Melt dipping chocolate in double boiler and add the cannabutter until it is melted and smooth.
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.
Let the chocolate set-up (harden) on a level shelf in refrigerator for about 10-15 minutes to fully set.
Keep chilled in an airtight container until ready to serve.
Ingredients
Directions
Grind or chop the cannabis flowers then Decarboxylate by heating in the oven at 250 ° F for 25 minutes.
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.
Infuse the decarbed cannabis in the clarified butter over a double boiler for 1 hour.
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.
Put 1lb dark or semisweet chocolate in large mixing bowl. Do not melt the chocolate.
Bring cream slowly to a light boil in a heavy saucepan or in the microwave.
Pour boiling cream over the chocolate and keep stirring until all the chocolate has melted.
Add Infused butter (And flavoring such as vanilla if using) and stir well.
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.
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 1″ round balls by using a small ice cream scoop/melon baller. Shape into smooth balls.
If not dipping in chocolate you can now roll them in toasted nuts, dust with cocoa or cover with chocolate sprinkles.
Return ganache balls to the freezer until firm again.
While the chocolate balls are in the freezer, remove butter and cannabis from double boiler and strain the butter from the cannabis.
Melt dipping chocolate in double boiler and add the cannabutter until it is melted and smooth.
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.
Let the chocolate set-up (harden) on a level shelf in refrigerator for about 10-15 minutes to fully set.
Keep chilled in an airtight container until ready to serve.
Another great recipe. Mines came out too big, had the wrong size scoop
why do you infuse more butter into dipping chocolate does it make the surface look bloomed?
Recipe says add the infused butter. Do you mean the original 1/2 cup that has been strained or the other 2 TBSPS that you never mention straining? Both? That part of the recipe is not at all clear.
Not the author, but it’s in step 4 of the ” prepare cannabutter section. Basically you add the 2tbs to the cannabutter 1/2 cup you made, I’m assuming its for a constancy thing. Then that’s all together your infused butter
Actually your more or less making two batches of butter to use. The 1/2 cup for the ganache, and the 2 tbls for the shell. Make the 1/2 cup and strain. Put the flower back in the double boiler ad the 2 tbls in and let that infuse while you prepare the ganache.
Help. New to making edibles. Tried batch canna butter truffles. After days in freezer wouldn’t hold snape after dipping, What should I do. Recipe called for no thickening.
Hi, it’s because you used real chocolate and didn’t temper it before you used it.
If you use compound chocolate you don’t have to temper, but real chocolate is best.
https://www.howtocookthat.net/public_html/temper-chocolate/
Any idea how many mgs are in each ball?
Hi! It depends on the amount of bud you use. We used 5g to half a cup in our infuser and it adds up to 55mg a ball if you make 36 like the recipe says.
Instead of making balls, canI make pour the ganache into molds and let harden then coat in chocolate?
I did
Pretty sure there’s no rule that states you can’t do whatever tf you want with them 😹
The original creator is just thinking ***“NO, MAKE THE BALLS OR NOTHING AT ALL!!! WE DONT LIKE OUR CHOCOLATE TO BE FORMED INTO FUN SHAPES! HOW DARE YOU!!!”*** (this is a dramatization of actual possible events as created in the depths of my mind )
Enjoy your castrated (ball free) truffles! And please refer to any non ball shaped truffles as Castrated Truffles from this point forward!!!
🎶 What can I say, except, YOURE WELCOME!🎶
Much love, a lil teasing, a dash of sass😽,
Kittyn Lynn