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Truffles — the candies, not the fungi — are a decadent indulgence. Around the holidays, people tend to bring their “A”-game around the holidays, and these infused chocolate and white chocolate truffle recipes are two of mine. To add to the holiday spirit, I provided instructions on how to use the truffles to make a Christmas tree!

The canna-butter I made was infused with Gelato 33, a relaxing, euphoric strain from Portland, Oregon, farm Eco Firma. It's been my personal favorite for the last few months. If Gelato 33 isn't available in your area, other stoney-yet-euphoric strains — Sunset Sherbet, Thin Mint Girl Scout Cookies and Sour Apple — make great substitutes.

Chocolate Truffles

Makes about 48 pieces.

Ingredients

  • 8 ounces (227 grams) coarsely chopped chocolate
  • 4 ounces (227 grams) coarsely chopped unsweetened chocolate
  • 4 tablespoons (59 grams) butter
  • 4 tablespoons (59 grams) canna-butter
  • 14 ounces (307 milliliters) sweetened condensed milk
  • 2 teaspoons (10 milliliters) vanilla extract
  • 1 cup (about 200 grams) chocolate sprinkles; add more if desired

Materials

  • Double boiler
  • Medium-size bowl
  • Parchment paper
  • Refrigerator
  • Tablespoon for scooping
  • Tray

Directions

  1. In the top of a double boiler melt the chocolates, butter, canna-butter, and milk until almost melted.
  2. Remove from heat and stir to combine.  
  3. Whisk in the vanilla and pour the mixture into a medium size bowl.  
  4. Chill for one hour.
  5. Place the sprinkles in a separate medium bowl.
  6. Remove the mixture from the refrigerator and use a tablespoon to scoop the mixture out of the bowl.
  7. Roll scooped mixture into a ball and cover with sprinkles.
  8. Place rolled and sprinkle-covered truffles on a parchment paper-covered tray. There should be about 48 truffles yielded from this recipe. Keep in the fridge but remove to serve at room temperature.

White Chocolate Almond Truffles

Makes about 48 pieces.

Ingredients

  • 16 ounces (about 454 grams) white chocolate
  • 4 tablespoons (59 grams) butter
  • 4 tablespoons (59 grams) canna-butter
  • 2 tablespoons (29 grams) heavy cream
  • ¼ cup (29 grams) powdered sugar
  • 1 teaspoon (4.2 millliters) vanilla extract
  • ½ teaspoon (21. milliliters) almond extract
  • 1 cup (110 grams) finely chopped toasted almonds
  • ½ cup powdered sugar

Materials

  • Double-boiler
  • 2 medium-size bowls
  • Parchment paper
  • Refrigerator
  • Tablespoon for scooping
  • Tray

Directions

  1. In the top of a double boiler, melt the white chocolate, butter, canna-butter, and the heavy cream.
  2. Remove from heat and stir to combine.  
  3. Whisk in the sugar, vanilla and almond extract until smooth.
  4. Pour into a medium-size bowl. Chill for one hour.
  5. Place the chopped almonds in a separate medium bowl.
  6. Remove the mixture from the refrigerator and use a tablespoon to scoop the mixture out of the bowl.
  7. Roll scooped mixture into a ball and cover with chopped almonds.
  8. Place rolled and nut-covered truffles on a parchment paper-covered tray. There should be about 48 truffles yielded from this recipe. Keep in the fridge but remove to serve at room temperature.

Making the Truffle Tree

Ingredients and materials

  • 1 cone shaped polystyrene tree
  • 1-2 16 ounce cans white or green cake frosting
  • ½ cup powdered sugar, sifted
  • ½ cup shredded coconut (optional)
  • Cake stand or plate

Directions:

  1. Place the polystyrene tree cone on a cake stand or plate.  
  2. Cover the base of the tree with frosting and press onto the tray or plate. Let it set for about 30 minutes.
  3. Cover the entire cone with frosting.
  4. While the frosting is wet, stick the truffles on the tree as closely together as you can.
  5. Sprinkle with the powdered sugar. (Sprinkle with the coconut if you like)

Chef's Notes

Use the best quality chocolate and sprinkles you can afford. It makes a difference. That said, if you go with candy melts in chocolate and vanilla, it will look great and still be a very delicious, festive extravagance.  

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