Name: Hibiscus Habanero Chocolate Truffles Recipe
Total time: 2 h
Ingredients: 8 oz good quality chocolate, chopped; ⅔ cup heavy whipping cream; 1 tablespoon unsalted butter; 1 tablespoon Hibiscus Habanero Blend; 2 ml CBD tincture oil (2 droppers-full) – optional; 12 oz good quality chocolate, chopped; 1 teaspoon vegetable oil

Ingredients

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8 oz good quality chocolate, chopped
⅔ cup heavy whipping cream
1 tablespoon unsalted butter
1 tablespoon Hibiscus Habanero Blend
2 ml CBD tincture oil (2 droppers-full) – optional
12 oz good quality chocolate, chopped
1 teaspoon vegetable oil

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Instructions

Warm the heavy cream in a microwave safe measuring cup in the microwave in 30 second increments. Do not scald the milk.
In a medium bowl, add the chopped chocolate, butter, Hibiscus Habanero and the warm milk. Allow to sit for 1 minute before stirring. Stir well to combine. Place a piece of plastic wrap over the top, touching the chocolate. Chill for 1 hour.
Use a small hinged scoop or ice cream scoop and make equal portions and place on a parchment lined plate or small baking sheet. Chill for another 30 minutes.
In a small saucepan, add remaining chopped chocolate and warm over low heat. Add the vegetable oil and stir well to combine. Dip chilled truffles in melted chocolate one-by-one, coating all sides. Place back on the parchment-lined baking sheet/plate. Top with flakey salt, dried Hibiscus Flowers or whatever toppings you’re using. Repeat with the remaining truffles. Chill for 15-20 minutes to set the coating and serve.