Here’s what you will need:

1/2  cup heavy cream
1 Bhang THC Chocolate bar, chopped
3/4  cup chocolate chips
1/8  teaspoon cinnamon
Cayenne pepper, to taste

Directions:

Step 1
Heat heavy cream over medium high heat until just bubbling. Add in chocolate and let sit for 4 minutes.Step 2
Add butter, cinnamon, and cayenne and whisk until fully combined.Step 3
Serve with your favourite churros!

Here’s what you will need:
*Makes 4 servings
2.16 cup (500ml) of Whipping Cream
2 Gelatin Sheets
2 large (85g) Eggs
1 large (50g) Egg yolks
1/4 cup (50g) of Granulated sugar
1.88 cup (300g) of chocolate chips
1 Bhang THC Dark Chocolate bar
2 tsp Vanilla extract

Directions:
Step 1
Using an electric mixer, whip the cream in a large mixing bowl until soft peaks form. Once the cream is whipped, store in the refrigerator.

Step 2
Place the dark non-infused chocolate in a stainless steel or glass bowl. Place the bowl over a pot of simmering water. Continue to stir until all pieces are melted. Set aside.

Step 3
Time to prepare the gelatin! Place the gelatin sheets in a small bowl filled with cold water for 5 – 10 minutes.

Step 4
Cook the egg mixture: Mix the egg yolks, eggs, vanilla extract, and sugar together in a stainless steel or glass bowl. Place the bowl over a pot of simmering water. Continuously whisk the mixture until it thickens and reaches about 60ºC.

Step 5
Place the egg mixture in a stand mixer (or in a large mixing bowl with an electric mixer) and whisk on high speed until it becomes light and fluffy.

Step 6
Add the gelatin. Squeeze the water out of the soaked gelatin sheets and place in a bowl. Place that bowl in a bigger bowl containing hot water to gently melt. Once melted, add the gelatin to the egg mixture and continue to whisk on high speed.

Step 7
Switch your mixer to low and slowly whisk in the melted chocolate into the egg mixture.

Step 8
Fold the chocolate mixture into the cream. Gently fold the chocolate mixture into the whipped cream, add a little at a time to retain as much air in the mousse as possible.

Step 9
Pour into individual serving dishes. Place in the fridge for at least 2 hours to chill.

Step 10
Before serving, shave or chop the infused Bhang Chocolate on top of each individual serving for precise dosing.

Here’s what you will need:
*Makes 4 truffles
1 bar (10g) Bhang THC Dark Chocolate
1/4 cup dark chocolate chips
1/2  cup of walnuts
5–6 pitted medjool dates
1 tbsp ground almonds
1 tbsp cocoa powder
3/4 tsp matcha powder
1 tbsp honey or maple syrup
1/4 tsp vanilla extract
Matcha powder, for dusting

Directions:
Step 1
Chop the Bhang THC Dark Chocolate bar into pieces and combine with dark chocolate chips in a heat-proof bowl.

Step 2
Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Stir the chocolate constantly as it melts, using a rubber spatula, until smooth.
Set aside to cool.

Step 3
In a food processor, pulse the walnuts for a few seconds, leaving some texture. Add the dates and pulse again until combined.

Step 4
Add the ground almonds, cocoa, matcha powder, honey, vanilla, and melted chocolate, and pulse until a paste-like consistency is achieved.

Step 5
Roll the mixture up into 4 equal balls and dust with matcha powder.

Step 6
Share with your lucky charm and enjoy!
Store in an airtight container in the fridge for up to 1 week.

Have you ever met someone who says they don’t like chocolate pudding? If you have, then that person is a liar. Chocolate pudding is a simple, classic dessert that reminds us of childhood. To this day, digging into a bowl of creamy, decadent chocolate pudding can make any day better. And now, with this cannabis-infused recipe, that’s doubly true.

In honour of #NationalChocolatePuddingDay, we’ve put together a recipe for Bhang THC Milk Chocolate Pudding. Using creamy, THC-infused Bhang milk chocolate, this will take your chocolate pudding treats to new heights. This recipe serves four adults, with approximately 10 mg THC per serving—depending on how you divvy it up. As with any homemade edibles, there’s really no way to ensure precise dosing, so it’s always best to start low and go slow when consuming cannabis-infused foods.

Recipe

Serves: 4 | Prep Time: 5 minutes | Cook Time: 5 minutes | Cooling Time: 1 hour

Ingredients:

2 tablespoons butter

4 teaspoons cornstarch

2 cups heavy whipping cream

¼ cup sugar

4 Bhang THC Milk Chocolate bars (40 g)

¾ cup (130 g) semi-sweet chocolate chips

Instructions:

1. Finely chop the Bhang THC Milk Chocolate bars and set aside.
2. In a medium saucepan, melt the butter over low heat. Once completely melted, add in the cornstarch and whisk until cornstarch is well combined. Let cook 1 minute.
3. Whisk in the heavy cream and sugar. Stir continually while slowly increasing the heat to medium-high.
4. When the cream thickens and starts to simmer, immediately remove the pan from heat. Stir in the Bhang THC Milk Chocolate and semi-sweet chocolate chips until completely melted. Pour into serving glasses.
5. Cover each glass with plastic wrap, pressing down so it’s directly on the pudding. Let cool in the refrigerator to set, at least 1 hour.

Once you’ve mastered this recipe, you can change up the type of Bhang chocolate you use. Instead of Bhang THC Milk, you could substitute the same amounts of Bhang THC Dark or Bhang CBD Milk. Remember, if you’re changing the types and quantities of the infused products, you could end up changing the potency of each serving.

And note, even though this is a classic dessert from your childhood, it is absolutely NOT meant for children. Always keep cannabis-infused food and products stored safely away from children and pets.

Giving this recipe a shot? Tag us on Instagram (@Bhang.Canada) with the results!