Chocolate Orange Truffles

A big shout out to the guys over at THC Talk. Check it out if you haven't been there already, it is a great forum for growers, smokers...and cooks! They've got a great recipes section on the forum, and I'm going to post up some highlights from it. Here's the most delicious one I've come across so far...Cannabis Chocolate Orange Truffles. It's also nice and simple (thanks to MontyBong for posting this up.)

Ingredients:

4oz plain chocolate
1oz butter
1oz cannabutter
2 egg yolks
grated zest of half an orange
1/2 tablespoons orange juice or rum
3oz ground almonds
2oz grated chocolate
1oz cocoa powder

1/8 ground bud (optional)

Cooking Instructions:

Melt the chocolate in a bowl over a pan 1/4 full with very hot but not boiling water. Add the butter and melt with the chocolate.

Remove from the heat add the ground bud (if using), egg yolks, orange zest, orange juice or rum and the almonds. Add the grated chocolate and mix to form a thick paste and leave to go cold.
Roll in to balls and dust in cocoa. Simple and delicious!

Don't leave them too long, as they do contain raw egg!

Marrakesh White Cookies

Credit goes to Adam Goettlieb for this one - his book, The Art and Science of Cooking with Cannabis has some cracking recipes in it, but it's hard to track down. This is one of the simple but tasty ones...

Ingredients:

2.5 dl warm cannabutter
1.25 dl sugar or honey
1 egg
2 teaspoons vanilla extract or for variation almond, orange or lemon may be used
7.5 dl flour
1 teaspoon baking powder
almonds

Blend together the cannabutter and honey, then beat the egg and stir the vanilla extract into the mixture.

Sift together the flour and baking powder, then combine all the ingredients together to make a dough. Chill the dough until it is firm, then roll it out and cut it into cookies.

Press one almond into the centre of each one, put them on a greased baking tray and cook them at about 190C for 8 minutes or so. Then serve and enjoy!

Basic Cannaboil

Cannabis cooking oil has two main advantages over cannabutter - you can cook with it at higher temperature (necessary for some of the recipes) and it lasts longer if you store it.

Ingredients

30 grams of cannabis
1.5 litres of cooking oil

Once again, this is the basic ratio, feel free to modify this up or down.

Cooking Instructions:

Heat the oil in a large saucepan or frying pan, but be careful that it doesn't start to boil. Hot and just below boiling is the temperature that you want.

Add the cannabis (which should be in a fine powder, like with the cannabutter), and maintain it at a low simmer. If it starts to boil, turn down the heat immediately - it'll ruin the flavour of the entire batch if it burns. Keep stirring it, and let it simmer for two hours or so. The oil will turn a greenish black colour - once it has, it is ready.

Let it cool, then strain it throroughly, and discard the cannabis. It's now ready for use!

Basic Cannabutter

Cannabutter is the classic base ingredient for all kinds of cannabis related cookery. I've always found there's something very special about growing your own stuff from cannabis seeds, then cooking and eating it - very natural!

Ingredients:

25 grams of cannabis (I especially recommend either Mango or Blueberry)
500 grams of butter
Several cups of water (it doesn't really matter how much, as it will be seperated in the end anyway)

This is the basic ratio - 20 grams of butter per gram of cannabis. Obviously, you can make more or less depending on your requirements, or how strong you want the stuff to be.

Cooking Instructions:

Grind up the cannabis until it is very, very fine - far finer than if you were going to smoke it. You want to turn it into a fine powder, and an electric or manual coffee grinder is probably the best tool for the job (or you could just put in a little elbow grease with a mortar and pestle.)

Heat the water in a frying pan or saucepan on the hob, then melt the butter on a medium to low heat. Once it has completely melted, add the cannabis powder, stir it in and then turn it down to a very low heat. Keep stirring it (be careful that the butter doesn't burn!). Feel free to enjoy the fumes.

Cook it on a low heat for between two to three hours, depending on how strong you want it to be, then carefully strain the mixture into a jug or jar, seal it up, and stick it in the fridge. A layer of butter will soon solidify above the dirty water. Peel away the butter and throw away the water. The butter is now ready to be used as you see fit!