Hemp kitchen: chocolate truffles


Hemp kitchen: chocolate truffles


  • 300g dark chocolate,
  • 300ml cream cheese,
  • 80g cannabutter,
  • spoonful of sugar,


  • A few tablespoons of alcohol (liqueurs, fruit liqueurs, brandy, wine)
  • Ground nuts,
  • Coconut shavings,
  • Cocoa,
  • Matcha powder
  • Salt, preferably sea salt, or pink Himalayan salt

Break the chocolate into pieces and put it in a bowl. Pour water into a small pot and place over low/medium heat. Melt the chocolate over a water bath (bain marie), adding butter, sugar and adding cream. Stirring from time to time, we wait until the chocolate is thoroughly melted. We remove from the heat.

At this point, we can add any flavors to our truffles, such as: finely chopped chili, alcohols (I used strawberry liqueur and Malibu), a bit of dried fruit. Of course, not all into one bowl, divide the chocolate mixture into several bowls and then season as you like.

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After our chocolate has cooled, we put it in the refrigerator for 2 hours, until the mixture solidifies. After taking it out of the fridge, we need to form balls. Preferably with a small spoon, dipped in hot water. To coat the balls you can use coconut shavings, cocoa, ground nuts, or if you really like, matcha

powder, which is powdered green tea. I just didn't like the taste of green tea, so whatever you think.

The taste of dark chocolate in this rather exquisite dessert, perfectly emphasizes sea salt, or Himalayan salt (they have a much milder taste than ordinary table salt), so it is worth to sprinkle it on top of our truffles. Store the finished truffles

in the refrigerator for up to three days.