First things first: grab that chocolate of yours, along with your most badass knife, and get to chopping. Really go at it, too. And feel free to leave the remnants nice and chunky, it’ll add to the overall consistency of the ganache. Once you have completed that, toss those suckers into a bowl.
At this point, pick yourself up a saucepan, and throw your cream inside. Let that boil, then using the most finesse you can muster, drizzle it atop that previously chopped chocolate in the bowl.
And stir, stir, stir. Keep going until you can almost see yourself in chocolate - it has to be that shiny. That is when you will know you are done.
Pick up your butter, and throw it in a different bowl. You’re going to want to beat that bad boy up until it’s good and soft. Then, when you notice that your cream/chocolate bowl has mellowed out to around room temperature, you can gradually add in that newly beaten butter. Be sure to expertly stir this mixture, you will want to incorporate all those flavors (and potency) in as much as you can.
Now, comes the booze. Literally.Pour that sweet, sweet sauce into your chocolate-cream-butter mixture. That’s basically it for the ganache part of this recipe. Throw that mixture into the fridge, but don’t let it get too stiff. Now for the truffles, themselves.Just grab some puff pastry dough, and start rolling them into little balls - and cook them for 30-40 minutes at around 250° - just be sure they don’t burn.
Then grab yourself a baking sheet lined with parchment paper, as well as that ganache mixture. At this point, you’ll want to thoroughly cover each dough ball with as much ganache as you can, then strategically place it on the baking sheet. Continue this process until all your dough balls are covered.
Then, using a piping bag, fill the interior of your truffles. Once each is chock full of chocolatey-cannabis goodness, throw that baking sheet into the fridge. Let that linger in the frigid temperature for a half hour or so. Then, head back over to that ice box and release your new treats out into the world.
If you are so inclined, you can reheat that leftover ganache in the microwave, and use it as an all-encompassing drizzle, if you dare. But, if you feel like you’ve done a good enough job (which I’m sure you have), the only thing left to do at that point is: chow down.
And that’s how you make Chocolate Canna Truffles.