Killer Cannabis Infused Chocolate Easter Eggs
Easter eggs are delicious. A joy for young and old, they are only in stores once a year, and someone is always bound to eat your last one. If you’re a fan of chocolate Easter eggs check out this cannabis infused chocolate Easter egg recipe at home. Make sure you CLEARLY mark which chocolate is for adult consumption, and keep that batch well out of reach of children and pets.
Easter eggs made at home can be easily modified. For this recipe, you can use either cannabis infused butter or coconut oil. Coconut oil is a great substitute for butter in recipes, and both taste fantastic in chocolate! Remember that cannabis infused butter or coconut oil can vary in potency. Here are some tips on edibles potency.
Soft inside of chocolates
- 9 ounces (250 grams) peanut butter
- 1.5 ounces (42 grams) cream cheese or greek yoghurt cream cheese
- 2 ounces (56 grams) of butter or coconut oil
- 10.5 ounces (300 grams) confectioners sugar
- ½ teaspoon of vanilla essence
Wooden or metal skewers
- 1 cup of cooking chocolate
- Shredded coconut (optional)
- Chopped nuts (optional)
Using an electric mixer, mix ingredients for the soft insides of chocolates in a bowl. Shape the mixture into small round balls using a spoon and hands, and place on a skewer, standing upright on a foil-covered tray. Put the tray in the fridge. Using low heat on the stove, melt the cooking chocolate. It will melt slowly, so keep stirring and do not allow it to burn. When the chocolate is melted, remove the tray of skewered balls from the fridge. Lower the heat to ‘warm’ on the stove and dip each soft ball on a skewer into the chocolate coating. You can also roll them in shredded coconut or chopped nuts after dipping them in chocolate. Return to the foil coated tray and place in the fridge or freezer for a short while. Then FEAST. If you’re not familiar with edibles or want more information, check out this article.