First off, grab a saucepan, and place it over “Medium-to-High” heat. In it, mix together your cream and cannabis-infused butter.
Proceed to bring those elements to a full boil, before quickly removing the saucepan from the heat. At which point, you will stir in 4 ounces of chopped chocolate, orange zest, and orange liqueur. Don’t stop stirring until the contents become smooth.
Then, pour that deliciously dank truffle mixture into a small 9” x 5” loaf pan, and toss it in the fridge for roughly 2 hours or so.
Following that, you’ll want to grab a baking sheet, and line that bad boy with some waxed paper. Next, you’ll need to shape the recently-chilled truffle mixture into tiny balls. If you have a melon baller, that would work great.
Place those truffle balls onto the prepared baking sheet, and toss those in the fridge to chill for half an hour, until they are nice and firm.
Next, in the top part of a double-boiler placed over simmering water, melt the last ounces of chocolate, along with your cannabis-infused vegetable oil. Don’t stop stirring. Keep that going until the contents are silky smooth. When that happens, cool the whole thing down, until it reaches a tepid, lukewarm temperature.
At this point, you’ll want to drop your truffles into that melted mixture of chocolate, but only do so one at a time. You can use a couple of forks to help remove the truffles from the chocolate mixture, as that would help rid the ball of any excess chocolate, before transferring it back to the baking sheet.
When you’ve completed that process with all of your truffles, toss them back in the fridge until everything sets. And, once that happens, you can pick out a couple, and start eating!