Three Ingredient Kiva Chocolate Truffles

DOSING:

Makes ~20 servings. Choose the perfect Kiva Bar for your ideal dose:

• One Kiva Dark Chocolate CBD 5:1 Bar: 1mg THC + 5mg CBD per truffle
• One Kiva Dark or Milk Chocolate Bar 100mg THC: 5mg THC each truffle
• One High Dose Kiva Dark or Milk Chocolate Bar 200mg THC: 10mg THC each truffle

EQUIPMENT NEEDED:

Heatproof bowl

Small saucepan

Whisk

Small bowl

INGREDIENTS:

1 Kiva chocolate bar (1.7oz.)

1 cup (7 oz.) dark chocolate bar or chips, chopped

⅔ cup (5 oz.) full fat coconut cream or heavy cream

½ teaspoon vanilla extract (optional)

½ cup sparkling sugar or sprinkles (optional)

DIRECTIONS:

1. Chop the Kiva chocolate bar into small pieces and place into a heatproof bowl along with the regular non-infused chocolate. Set aside.

2. In a small saucepan over medium heat, heat the coconut cream or heavy cream until just simmering. Pour the hot cream into the bowl over the chopped chocolate. Add vanilla extract. Whisk the mixture together until a smooth, glossy ganache forms. Refrigerate and cool the mixture for 1-2 hours.

3. Pour sparkling sugar or sprinkles into a small shallow bowl. Using a small cookie scoop, scoop ~2 teaspoons of chocolate ganache into a ball, and roll in sparkling sugar.

4. Place on a baking sheet to set. Store covered and refrigerated for up to 2 weeks. Best enjoyed at room temperature.

Cannabis-infused recipe by Christina W. of Fruit + Flower Co.

Christina Wong is a cannabis food, drink and travel writer, creator, and baked baker in Los Angeles, California. She’s founder & CEO of Fruit + Flower Co. and the host of Fruit + Flower Unfurled, a newsletter and podcast for culinary cannabis enthusiasts. Additionally, she’s co-host of Mogu Magu, an AAPI culture, food, and cannabis collective. Her work has been featured in Thrillist, High Times, Cherry Bombe, CannaCurious, and Kitchen Toke magazines.