For the centre of the chocolate truffles, take 4 cups (leaving 2 spare) of chocolate chips and mix in the weed (ground) and heat in the microwave. Avoid letting the chocolate bubble/boil by stirring regularly. Once it’s all melted, remove from the microwave.
To complete the centre of the chocolate truffles mix the melted choc/weed mix with the water, cream cheese and coffee granules, mix together well. Place in the fridge to harden slightly (approx. 1 hour).
Once the mixture for the centre of the chocolate truffles is firm, roll into small balls about an inch wide. Place the balls on greaseproof/wax paper and place in the freezer for another hour.
To complete the chocolate truffles, melt the remaining 2 cups of chocolate chips along with the canna butter
in the microwave. Like before, stir regularly to ensure the mix doesn’t boil and remains smooth. Now add the frozen centre’s to the melted mix, be quick to not allow the centres to warm up and lose shape. Place the completed chocolate truffles on greaseproof/wax paper on a cooling rack and allow to cool and harden. Enjoy!