Truffles are a nice way to take your medicine! Remember what Mary Poppins said? Just a spoon full of sugar, right? How about chocolate and budder too?
Today we are making dark chocolate-espresso ganache and using that as centers for hand-dipped chocolate truffles.
First you will need to make cannabutter and cannacream. These are simple!
Start with 16 fluid ounces of HEAVY cream. It must be heavy cream, not half-n-half or light cream. Grind and de-seed enough brickweed to yield 16 grams of ground, de-seeded bud. Put these two ingredients in a quart mason jar. Swirl to fully wet the weed, but DO NOT SHAKE (you don't want it to turn into butter). Your dosage assuming fully efficient extraction will be standardized at 1g equivalent per fluid ounce.
For butter, take a stick of butter and add 16 grams ground, de-seeded brick. Put these in a crock pot set on its lowest setting, or in the top of a double boiler set to simmer gently. Leave it for an hour or so, stirring frequently and making sure the water in the double boiler does not run out. The dosage on this will be 2g equivalent per tablespoon.
Put the lid and ring on the jar of cream but DO NOT SEAL IT!!! Sink it up to the level of the liquid in hot water in a stock pot. Set the contents of the pot to barely simmer for about an hour, stirring or swirling the contents of the jar regularly.
Strain the butter first. You will have good recovery of product if you first pour the butter and plant material into a manual potato-ricer and SQUEEZE the liquid out. Then you can strain it through a permanent coffee filter.
Do the cream second, the same way.
Remember that it is better to get traces of butter in your cream than traces of cream in your butter~