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.
Recipe by Laura Lagano
Photography by Matt Armendariz
Food styling by Adam Pearson
Prop styling by Amy Paliwoda