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If you've ever wondered how to make pudding infused with the best cannabis strain, this is the post for you! For your pudding recipe you need a good cannabis strain so you'll get high, but not overly high. The pudding recipe's effects will vary depending on the amount of marijuana used, cannabis strain, and level of THC. It's best to use the right dosage for your experience level and environment. A good rule of thumb: you can always eat more, but you can never eat less. First, try to experiment by taking no more than half of any edible, waiting at least an hour, and deciding whether the desired effect has been achieved.
Why Make Chocolate Pudding?
For some people, chocolate pudding acts as a reminder of when a mom packed it in a lunch box for school. But, in this case, we are not really talking about the packaged variety. We're talking about pudding that's made with the best ingredients and from scratch. The end result will be unmistakably tasty and delicious while giving an even and relaxed high. After making infused chocolate pudding, sprinkle it with nuts or confetti-like icing.
The steps required to complete the process of preparing chocolate-infused weed with cannabis are straightforward. The end product should have the highest quality, but it depends on the ingredients used, especially the best cannabis strain. Try to keep it at an economical level by including milk chocolate bars that cost less, but are still high quality.
To make cannabutter, you first have to decarboxylate the marijuana to activate it. To do this:
- Preheat oven to 250℉.
- Break cannabis into small chunks.
- Spread cannabis inside an ovenproof dish and cover with two layers of foil.
- Bake for 30-40 min. until cannabis is light to medium brown and very dry, checking every 5 minutes.
Simmer the decarbed cannabis in a pot on low heat with water and butter for at least two hours to get the best potency. You can also use a slow cooker. Put the mixture in the fridge to harden and separate the fat from any leftover water. After this has been completed, use a strainer or cheesecloth to drain this mixture and get rid of the water and any fine particles. Now you can begin making the pudding:
- Cannabutter (1 1/2 tablespoons)
- Sugar (1 1/4 cup)
- Whole milk (6 cups)
- Cornstarch (6 tablespoons)
- Vanilla extract (1 tablespoon)
- Pinch of salt
- Unsweetened cocoa powder (4.5 tablespoons)
- Egg yolks (6)
- Dark chocolate (9 oz)
Combine 5 1/4 cup of whole milk and 14 tablespoons of sugar. Put it in a pot and bring to a boil over medium heat.
Stir the cornstarch, cocoa powder, pinch of salt and remaining sugar in a bowl. Put in the six egg yolks, whisking it into the mixture and gradually pouring in the rest of the whole milk. Whisk until the mixture is smooth.
As soon as the first mixture is boiling, turn off the fire. Pour up to three cups of it in the mixture you made with the egg yolk.
Stir until the cocoa powder and egg mixture is liquefied. Pour the whole mixture now back into the pot with the milk sugar mixture. Turn the heat back on at medium high level while you frequently whisk the new mixture.
Once it boils, turn off the heat. Whisk again for another minute until it gets thick. Use a strainer now to pour the mixture into so you can get rid of any lumps.
It is time now to add the cannabutter and vanilla extract as you whisk again. With the chocolate in the bowl, pour the heated mixture and wait for it to completely melt the chocolate.
To quickly cool the mixture, put ice around the bowl. Put the mixture now in the refrigerator once it is cooled.
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