Lavender Truffle Pillows

• 6 tablespoons whipping cream
• 6 ounces premium bittersweet chocolate (60% to 80% cacao), coarsely chopped
• 1 tablespoon cannabutter, softened*
• 6 drops food-safe lavender oil
• Cacao powder

In medium saucepan, heat heavy cream to almost boiling. Stir in chopped chocolate; stir to melt. Add butter and lavender oil, stirring until smooth. Transfer to glass or metal container; refrigerate at least 3 hours.

Using melon baller, shape truffles a little larger than a marble. Roll in cacao powder to coat. Store in refrigerator. Makes about 30 truffles, about 0.8 mg THC each, based on a 15% strain. 

*Get the recipe for cannabutter here.

Recipe by Laura Lagano

Photography by Matt Armendariz

Food styling by Adam Pearson

Prop styling by Amy Paliwoda