AuthorInfusedEatsDeliciously sweet and tangy rosin based cannabis infused chocolate covered cherries perfect for parties, holidays or gifts.
Infuse or melt Rosin into butter and insure it is decarboxylated by heating butter to 250° F and pouring over rosin. Stir well and let cool.
Meanwhile drain the cherries, lay them flat on layered paper towels and press gently to squeeze out excess juice. Let them sit on the paper towels to continue drying and let chill in the refrigerator.
Mix the cooled infused butter and corn syrup in a small bowl. When combined stir in sifted powdered sugar.
Knead mixture until smooth. If mixture is too soft to handle, put it in the refrigerator to chill well.
Shape about 1 teaspoon of the sugar mixture around each cherry.
Place the coated cherries upright on a heavy weight dipping sheet. Chill until firm.
Melt chocolate in a double boiler (or a double boiler setup using a pan with a heat proof bowl insert). Do not let the water touch the bottom of the double boiler. Only let the water simmer. Do not allow it to boil or you may burn the chocolate. (Or melt on medium heat in microwave for short periods being very careful not to overheat the chocolate.)
Holding the coated and chilled cherries by the stem, dip one at a time into the melted chocolate. Be sure to completely seal the cherries, otherwise the cherry juice may leak out after the chocolate has set.
Let the excess chocolate drip off cherries. Place the dipped cherries stem side up on heavy weight dipping sheets. Chill until chocolate is firm. Check the bottoms after chilled as you may need to dip them again to fully seal.
Seal in an airtight container in the refrigerator until ready to serve. Best tastes come after a week of cordially waiting.
Ingredients
Directions
Infuse or melt Rosin into butter and insure it is decarboxylated by heating butter to 250° F and pouring over rosin. Stir well and let cool.
Meanwhile drain the cherries, lay them flat on layered paper towels and press gently to squeeze out excess juice. Let them sit on the paper towels to continue drying and let chill in the refrigerator.
Mix the cooled infused butter and corn syrup in a small bowl. When combined stir in sifted powdered sugar.
Knead mixture until smooth. If mixture is too soft to handle, put it in the refrigerator to chill well.
Shape about 1 teaspoon of the sugar mixture around each cherry.
Place the coated cherries upright on a heavy weight dipping sheet. Chill until firm.
Melt chocolate in a double boiler (or a double boiler setup using a pan with a heat proof bowl insert). Do not let the water touch the bottom of the double boiler. Only let the water simmer. Do not allow it to boil or you may burn the chocolate. (Or melt on medium heat in microwave for short periods being very careful not to overheat the chocolate.)
Holding the coated and chilled cherries by the stem, dip one at a time into the melted chocolate. Be sure to completely seal the cherries, otherwise the cherry juice may leak out after the chocolate has set.
Let the excess chocolate drip off cherries. Place the dipped cherries stem side up on heavy weight dipping sheets. Chill until chocolate is firm. Check the bottoms after chilled as you may need to dip them again to fully seal.
Seal in an airtight container in the refrigerator until ready to serve. Best tastes come after a week of cordially waiting.