Cannabis loves chocolate. The rich, dark flavor of a good semi-sweet or dark chocolate acts to mask the sometimes assertive flavor of cannabis, making it more like a pleasant herbal aftertaste. It makes for a more pleasurable eating experience, so that your edible isn’t just about getting high.
These easy cannabis chocolate truffles are a perfect starter recipe if you’ve never attempted edibles before, but they’ll prove tasty for seasoned cannabakers too. With just five ingredients, these chocolate truffles can be made in a single saucepan on the stovetop and require no baking. Almond flour adds a pleasant flavor and texture to the truffles; if you don’t happen to have any on hand, you can use any type of finely crumbled nuts, or omit them entirely; if you choose the latter option, your truffles will be slightly softer, but the recipe will still work.
Makes about 6 servings (1 truffle per serving; see recipe note below)
- 6 oz coarsely chopped chocolate, or chocolate morsels (dark or semi-sweet)
- 2 Tbsp cannabutter (you can also use vegan cannabutter made with coconut oil)
- 2 Tbsp almond flour
- Pinch of salt
- For rolling: ¼ cup unsweetened cocoa powder
1. In a double boiler, or taking great care using a heavy bottomed saucepan so that the mixture doesn’t scorch, melt the chocolate and cannabutter over low heat, stirring frequently. Once the mixture is mostly melted, remove from heat and stir; the last solid bits should melt in the residual heat.
2. Fold in the almond flour and salt. This will add a nice flavor and a little texture to your truffles.
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3. Let the mixture cool until it is firm enough to form into balls. This can take as long as a few hours at room temperature, depending on how warm your kitchen is. You can hasten the process by putting it in the refrigerator, but don’t let it sit too long because if it solidifies too much, you won’t be able to roll the mixture into balls in the next step. You want it to look about like this: soft, but easily scoop-able.
4. Using wet hands (to prevent sticking), roll heaping tablespoons of the mixture into balls. You should get about 6 large truffles from this mixture. You can make them larger or smaller, but be aware that this can affect dosage/potency.
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5. Roll the balls in the cocoa powder, and place on a parchment-lined baking sheet. Allow them to firm; you can do this at room temperature, or speed up the process by putting them in the fridge for 15 minutes. Store well-wrapped, in a single layer, at cool room temperature or in the refrigerator.
A Note On Dosage:
I “dosed” this recipe with 1 teaspoon of cannabutter per serving (3 teaspoons = 1 tablespoon). The strength of your finished product will depend on many factors, including the type of marijuana you used and how you made your cannabutter. For more tips on proper dosage, visit our post: 5 Ways To Figure Out THC Dosage With Cannabutter.