Cannabis-infused raspberry truffle (COURTESY OF CHERI SICARD)

Recipes

Recipe: Cannabis-infused Chocolate Raspberry Trifles

I am loving these little self contained desserts in a jar! My Lemon Berry Trifles were the first of these I made and they were so good, I decided to try a chocolate version. These are so easy to make, but always get wows anytime you serve them!

Not only are these delicious, you can make them ahead of time. and they are easy to store and transport, as each one is made and served in its own individual jar. I used half-pint Mason jelly jars to make 10 individual servings. The jars are always handy to have around as they provide a better place to store your marijuana stash than the typical plastic baggie or prescription bottle.

A single cake mix makes 15 servings. While the trifles will keep in their covered jars for several days in the fridge, this might still be too many serving for some folks.  If so, wrap half the cake well and freeze for later use. When you want this dessert again, thaw, and continue.  Of course you would only use half the raspberries and cream listed here each time.

I use marijuana infused oil for this recipe. For instructions on how to make it see my blog post on the topic.

As with any medicated recipe, the dosing here is a strictly a suggestion. For more on how to precisely dose homemade edibles for your individual needs, take my free online 10-minute Dosing Class.

Makes 15 Servings

INGREDIENTS

1 box (16.25 ounces) chocolate cake mix
2 large eggs
1/2 cup cannabis infused vegetable oil
1 1/4 cups water
2 cups heavy cream
1 teaspoon vanilla extract
2 packages (6 ounces each) fresh raspberries

DIRECTIONS

Heat oven to 350 degrees F. Grease and flour a 13 x 9 x 2-inch baking pan.

In a large bowl with an electric mixer combine cake mix, eggs, cannabis oil and water until well combined. Do not over beat.

Spread batter in an even layer on the prepared baking sheet. Bake at 350 degrees for 35 minutes or until cake springs back when pressed. Cool in pan on a wire rack; invert directly onto rack, remove paper and cool completely.

In a large bowl, beat cream with 2 tablespoons sugar and the vanilla until stiff peaks form.

To assemble the trifles, use an upside-down half-pint jelly jar as a cookie cutter and cut 20 circles from the baked cake. Don’t worry if you need to piece some of these circles together; once they are layered in the jar, nobody will ever know the difference. This dessert is VERY forgiving!

Press 1 cake circle into the bottom of each of the 15 half-pint jars. Add a layer of raspberries, followed by a layer of cream, then another cake circle, more berries and more cream. Garnish with a few fresh berries on top and serve, or if making ahead, cover with jar lid and refrigerate until serving time.

Cheri Sicard shows a strainer of marijuana trimmings after making cannabutter. (Nick Argo, Orange County Register/SCNG)

More recipes from Cannabis Cheri:

Infused cinnamon cookies

Enlightened Waldorf salad

Pumpkin-spice roll cake

Cannabutter and canna-oil


Cheri Sicard is the author of The Cannabis Gourmet Cookbook (2012 Z-Dog Media) and Mary Jane: The Complete Marijuana Handbook for Women (2015, Seal Press).  Learn how to precisely dose your own homemade edibles by taking Cheri’s free online dosing class.