Um hello yes. It’s a little approximate b/c you’ll kind of need to go by feel/taste (that’s, uh, what she said??)
12 oz dark chocolate
1/3 cup heavy cream
1/2 cup weed-infused coconut oil
1 tsp cayenne pepper
1/4 tsp flaky sea salt
1 tsp cinnamon
1 vanilla bean (or some vanilla extract)
1/4 cup toasted shredded coconut
Chop up the chocolate and put it in a heat-proof bowl with 1/2 tsp of the cayenne, 1/2 tsp of the cinnamon, and the vanilla. Heat the cream and weed oil over the stove until just before it starts to boil, then pour the mixture over the chocolate and stir till it’s all combined (it takes awhile because of the oil, but persevere! if the mixture cools off too much, you can zap it for 15-second intervals in the microwave). Once it’s combined, chill it in the fridge for about an hour, till it’s solid. In the meantime, combine the toasted coconut with the rest of the cayenne and cinnamon and the sea salt. Scoop out the chocolate mixture with a spoon and form each spoonful into a ball by rolling it between your hands (then roll in the spicy coconut mixture). Place the finished truffles on a cold plate/baking sheet/something, chill in the fridge for a bit, eat, get baked.
Perfect for freezing midwestern winters but probably pretty excellent everywhere. 🙂