Cannabis-Infused Chocolate Truffles

1Place the finely chopped dark chocolate in a heatproof bowl and set aside.

2In a small saucepan, heat the heavy cream (100 ml) over medium heat until it just begins to simmer. Do not boil.

3Remove the cream from heat and immediately pour it over the chopped chocolate. Let it sit for 2 minutes to soften the chocolate.

4Gently stir the chocolate and cream mixture until smooth and fully combined.

5Add the cannabis-infused coconut oil (2 tablespoons), vanilla extract, and a pinch of salt (Pinch) to the chocolate mixture. Stir thoroughly until the oil is completely incorporated and the ganache is glossy.

6Cover the bowl with plastic wrap and refrigerate for about 1.5 hours or until the ganache is firm enough to scoop.

7Using a small spoon or melon baller, scoop out small portions of the ganache and quickly roll them between your palms to form smooth balls. Work quickly to prevent melting.

8Roll each truffle in cocoa powder or your choice of coating (nuts, coconut, or powdered sugar) to finish.

9Place the finished truffles on a parchment-lined tray and refrigerate for an additional 15 minutes to set.

10Store the truffles in an airtight container in the refrigerator until ready to serve. Consume responsibly, keeping in mind the potency of the cannabis oil used.