Hempful CBD chocolate truffles
Prep time: 30 minutes
Cooling time: 4 hours
Good-quality dark chocolate, 70% Cocoa solids – 300grams
Pot double cream – 300ml
Unsalted butter – 50gram
Hempful CBD – 250mg
+ add your own choice of coating
- Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point. Remove from heat and pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture. Add 1 bottle of Hempful 250mg CBD and mix thoroughly. Cool and chill for at least 4 hrs.
- To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms.
- Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on greaseproof paper. Try: crushed, shelled pistachio nuts; lightly toasted desiccated coconut; or roll a truffle flavoured with orange zest and juice in cocoa powder. To coat in chocolate, line a baking tray with greaseproof paper. Melt 100g milk, dark or white chocolate for 10 truffles. Allow chocolate to cool slightly. With a fork, pick up one truffle at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated. Place on the baking tray, then chill.
- Store in the fridge for 3 days or the freezer for up to a month. Take out your daily truffle allowance, see below, and defrost in the fridge overnight.
250mg / 50 truffles = 5mg per truffle
Do not exceed 200mg CBD per day.
Keep out of the reach of Children.