Classic Cannabis Infused Dark Chocolate Truffles

1.Prepare the Cannabis-Infused Butter: In a small saucepan over very low heat (do not exceed 70°C/160°F), gently melt the butter. Add the decarboxylated ground cannabis. Simmer very gently for 2 to 3 hours, stirring occasionally. The goal is to infuse the fat without burning the cannabis. Do not let the mixture boil or smoke.

2.Strain the Butter: Line a small fine-mesh sieve with cheesecloth and place it over a heatproof bowl. Pour the butter mixture through the sieve, squeezing the cheesecloth gently to extract all the infused butter. Discard the plant material. You should have approximately 1/2 cup of infused butter. Set aside.

3.Make the Ganache Base: Place the finely chopped dark chocolate in a medium, heatproof bowl. In a separate small saucepan, heat the heavy cream and corn syrup (if using) over medium heat until it just begins to simmer around the edges. Remove immediately from the heat.

4.Combine and Emulsify: Pour the hot cream mixture over the chopped chocolate. Let it sit undisturbed for 5 minutes to allow the heat to melt the chocolate thoroughly. Add the vanilla extract and salt.

5.Stir the ganache gently, starting from the center and working outwards in slow circles until the mixture is completely smooth, glossy, and emulsified. Do not overmix, as this can introduce air and dull the texture.

6.Incorporate Infusion: Gently whisk in the prepared cannabis-infused butter until fully incorporated into the ganache. The mixture should be thick and uniform.

7.Chill the Ganache: Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for at least 4 hours, or until the mixture is firm enough to scoop.

8.Shape the Truffles: Place the cocoa powder in a shallow dish. Using a small cookie scoop or a teaspoon, portion out the chilled ganache. Quickly roll the portions between your palms into smooth balls (about 1 inch in diameter). Work quickly, as the warmth of your hands will melt the chocolate.

9.Coat the Truffles: Immediately roll each formed truffle generously in the cocoa powder until completely coated. Place the finished truffles on a parchment-lined baking sheet.

10.Final Set: Refrigerate the finished truffles for at least 30 minutes before serving to allow them to fully set. Store in an airtight container in the refrigerator.