MMJ RECIPE Coco Cannabis Truffles


Yield: Two dozen quite-potent truffles

Ingredients:

8 oz dark chocolate (at least 70 percent cacao), chopped
1/4 cup THC-infused coconut oil (or a blend of THC-infused and plain coconut oil)
Pinch of sea salt
Either 3 tbsps water and 1 tsp pure vanilla extract 
or 2 tbsps water and 1 tbsp rum

 
For rolling:

1/4 cup unsweetened cocoa powder
½ cup unsweetened shredded coconut, lightly toasted 


Directions:
  1. Melt chocolate with oil and the water in a small saucepan over low heat.
  2. Stir in vanilla extract or rum and sea salt.
  3. Transfer to an 8-inch square baking dish and refrigerate for about two hours. It should be firm, yet still workable.
  4. With a 1-inch ice-cream scoop, melon-baller or a teaspoon, make 24 balls. Transfer each to a parchment-lined baking sheet.
  5. Coat hands in cocoa powder and roll balls to make smooth. Refrigerate on sheet at least 10 minutes. Roll truffles in toasted coconut before serving.
Storage:
Truffles can be refrigerated in an airtight container up to 2 weeks. Let stand at room temperature 30 minutes before coating.

How to Make Infused Oils and More at: Marijuana Times

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