Cannabis-Infused Milk Chocolate Pot de Crème

Total Time:

2 hours 20 minutes, plus chilling time

Yield:

6 servings

Ingredients

  • 10 ounces milk chocolate, finely chopped

  • 3 ounces bittersweet chocolate, finely chopped

  • 1 cup milk

  • 1 cup heavy cream

  • 1/4 cup sugar

  • 5 large egg yolks

  • Crème fraîche and chocolate shavings, for garnish

Instructions

In a large heatproof bowl, combine the milk chocolate and bittersweet chocolate.

  1. In a medium saucepan, bring the milk, heavy cream and sugar just to a boil, whisking constantly until the sugar is dissolved. 

  2. In a medium metal bowl, whisk the egg yolks. Gradually whisk in half of the hot cream slowly, using the liaison method. 

  3. Whisk the egg-and-cream mixture into the saucepan and cook over moderate heat, stirring with a wooden spoon, until the custard coats the back of the spoon, about 4 minutes. 

  4. Pour the custard over the chocolate and let stand for 2 minutes, then stir until smooth.

  5. Transfer the mixture to a blender and puree until very smooth, about 1 minute. Pour the mixture into eight 4-ounce ramekins and refrigerate until chilled, 2 hours.

  6. Let the pots de crème stand at room temperature for 15 minutes. Garnish with crème fraîche and chocolate shavings; serve.

Whipped Cream

Ingredients

  • 2 cups cold heavy cream or heavy whipping cream

  • 4 Tablespoons sifted confectioners’ sugar or granulated sugar*

  • 1 teaspoon pure vanilla extract

  • To Taste Cannabis Terpenes

Instructions

  1. Using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes. Medium peaks are between soft/loose peaks and stiff peaks, and are the perfect consistency for topping and piping on desserts. 

  2. If you accidentally over-whip the cream, and it looks curdled and heavy, pour in a little bit more cold heavy cream, and fold it in gently by hand with a spatula until it smooths out.