- ½ pint heavy cream
- 1¼ pounds Yucatan chocolate chunks
- 1½ ounces sweet (unsalted) butter
- 1½ ounces vodka
- ⅓ ounce or 500 milligrams Elmore Mountain Therapeutics CBD oil
Pour the cream into a saucepan, stirring over medium heat until it begins to steam (190 degress). Turn off heat and add the chocolate, butter and liquor, stirring with a wire whisk until mixture is blended smooth and no pieces of chocolate remain. Add CBD oil and whisk well. Pour mixture into shallow baking dish and let cool overnight. When ready to prepare, scoop chocolate mixture with a spoon and roll in cocoa powder.
Additional flavor options are endless! Some of our favorites include:
Chamomile and Lavender: Steep ⅛ cup tea with the cream on low heat until it steams. Strain into a larger pot to remove herb or tea. We use Vermont Liberty Tea Company’s Moonbeams and Lavender.
Maple: Add Vermont maple syrup to taste.
Substitute vodka with raspberry liqueur, peppermint schnapps or a liquor of your choosing for a subtle additional flavor.