Infused Chocolate Ganache Truffles
Servings 16
Equipment
- Small sauce pot
- Metal mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Small scoop
- Fork
- Kitchen scale or measuring cups
Ingredients
- 225 g dark or semi-sweet chocolate, finely chopped 225 g = 8 ounces
- 112 g canned coconut cream 112 g = 4 ounces
- 1.5-2 oz cannabis tincture
- 5-14 g infused coconut oil, optional 5-14 g = 1-3 tablespoons
- 225-450 g tempered chocolate or chocolate candy coating 225-450 g = 6-16 ounces
Instructions
- In a small sauce pot over medium heat, bring the coconut cream to a simmer. Remove from heat and add tincture and oil. Allow the oil to melt and fully incorporate it into the cream.
- In a separate mixing bowl, add the chopped chocolate.
- Pour hot cream over the chocolate and let it melt for a minute or two. Then begin to whisk the ingredients together until all the chocolate is melted and fully incorporated into the cream. Cover the bowl with plastic wrap and chill in the fridge for at least an hour until the ganache is firm and easily scooped.
- With a melon baller or other small, tablespoon-sized scoop or spoon, scoop out the ganache into balls onto a parchment paper-lined baking sheet. Return to the freezer overnight, covered.
- Melt chocolate in a double boiler set up. Using a fork, gently roll the frozen ganache balls into the melted chocolate and then place them on a clean parchment-lined baking sheet. Decorate with sprinkles or candies if you’d like, or drizzle with leftover chocolate—Baker’s choice.
- Store in an airtight container in the refrigerator for up to six months.