Berkshire Roots Infused Chocolate Truffles Recipe

Want to bring your Chocolate Truffles to the next level to the next level – here is an infused recipe to take your cooking higher.

Servings- makes about 2 dozen truffles at approximately 4mg of THC each

Prep Time- 30 minutes

Cook Time- 10 minutes

Total Time- 90 minutes with cooling

Ingredients

6-ounce quality chocolate bars (170g), very finely chopped

1 each BR 413 dark Chocolate bar (65g), very finely chopped

2/3 cup (160ml) heavy cream*

1 Tablespoon butter softened to room temperature (may use BR medicated butter as a substitute)

optional: 1/2 teaspoon pure vanilla extract (you may also use any extract of your choice or substitute extract with 1-1.5 Tablespoons of your favorite Liqueur)

toppings: unsweetened cocoa powder, sprinkles, crushed nuts, melted or tempered chocolate, crushed pretzels or cookies

Directions

1. Place all the chocolate in a heat-proof bowl. Set aside.
2. Heat the heavy cream until it is simmering. You can heat it on the stove or in the microwave.
3. Add the butter to the chocolate and pour the heavy cream evenly on top. Let the warm cream and chocolate sit for 5 minutes. Add the vanilla extract then stir until the chocolate has completely melted. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for 1-2 hours. Tip: Pour into a flat shallow dish, such as an 8×8-inch baking pan, so the mixture evenly and quickly sets.
4. Scoop the set truffle mixture into 2 teaspoon-sized mounds. Roll each into balls. This gets a little sticky and coating your hands with Cocoa powder can make it a little easier.
5. Roll each into toppings, if desired. Truffles taste best at room temperature!
6. Cover tightly and store truffles at room temperature for 3-4 days or in the refrigerator for up to 2 weeks.