While we love indulging in chocolate year-round, there’s just something special about making chocolate-y treats during the holidays. These Candy Cane Truffles are a favorite, not only because they’re easy to make, but also because they are the perfect vehicle for enjoying the effects of cannabis-infused chocolate. Made with Satori Singles Dark Chocolate and supplemental chocolate for optimum dosage, these chocolate ganache truffles are the perfect homemade treat or holiday gift for the cannabis-lover in your life.
We used two squares of Satori Dark Chocolate Singles for 20mg total THC for the entire recipe, which shakes out to around 2mg per truffle. We decided to do more of a microdose for this recipe, so you can indulge in more than one piece. However, if you know your tolerance level – and your sweet tooth – feel free to add or subtract medicated chocolate as you desire! The best part about Satori Singles, besides the fact they are dosed into perfect 10mg portions, is you feel the effects quickly compared to traditional edibles. The fast-acting nature is due to nano-emulsifiers that are incorporated with sustainably sourced cacao from Latin America.
In addition to your Satori chocolate and supplemental chocolate, you only need four other common ingredients to make these Candy Cane Truffles! Plus, this recipe is naturally gluten-free, and has both a dairy-free and regular option, so it can be enjoyed by almost everyone, despite any dietary restrictions.
‘Tis the season to be merry, and I can’t think of a better way to achieve a merry state than enjoying these deliciously medicated Candy Cane Truffles!
Makes 12 truffles
~2 mg THC per truffle
1. Break Satori and regular chocolate into small pieces and place into a saucepan, along with cream. Allow the mixture to melt on the lowest heat possible on your burner – this is to avoid burning the chocolate!
2. Right as the mixture becomes fully melted, remove from heat and whisk in peppermint extract and maple syrup. Let cool for 1-2 minutes.
3. Transfer ganache to a bowl and cover with plastic wrap directly on the surface to avoid a film forming on the chocolate. Place in the fridge for about an hour, or until chocolate has firmed, but it can still be rolled in your hands.
4. Crush your candy canes by placing in a bag and crushing with a rolling pin or wine bottle. Alternatively, you can pulse the candy canes in a blender or food processor to get them into small bits but not so far as a powder.
5. Once chocolate is ready, roll into small, truffle-sized balls (about ½ tbsp). If you let your ganache chill too long, just let it come to room temperature until it gets back to the right texture. Don’t be afraid to get your hands messy when rolling into balls! You can also put on gloves for easier rolling. Then, roll chocolate balls in crushed candy canes. Enjoy!