6 ounces (170g) best-quality bittersweet chocolate
(70% cacao), finely chopped
1/2 cup (125g) whole milk
1 half tablespoon of cannabis infused butter or coconut oil
1 cup (225g) whole or 2% Greek yogurt (don’t use nonfat)
1 to 2 tablespoons Grand Marnier or other good-quality orange liqueur
4 teaspoons orange marmalade
Place the chocolate in a medium heatproof bowl. In a small heavy saucepan, bring the milk just to a boil over medium heat. Pour the hot milk over the chocolate and let sit for 2 minutes. Stir with a spatula or wooden spoon until smooth. In a small bowl, beat the Greek yogurt and cannabis butter with a small whisk or a fork until smooth. Using a spatula, fold the yogurt into the chocolate mixture until thoroughly combined and then stir in 1 tablespoon of the Grand Marnier. Taste, and if you’d like a boozier dessert, add the second tablespoon. Spoon the mousse into four small serving cups and refrigerate until firm, at least 1 hour. You can store, covered with plastic wrap, for up to 1 day. Just before serving, spoon a teaspoon of marmalade onto the top of each mousse cup. Serve cold.