2 cups cocoa powder
3/4 cup softened cannabutter
[*For quickest infusion method,
try the Easy Butter Maker.]
1/2 cup sugar
2/3 cup whole milk, room temperature
1/4 teaspoon salt
1/4 cup powdered sugar
1 cup water
Measuring cups and spoons
Heat the water in a medium-sized saucepan until simmering.
Cream the cocoa powder and butter together into a paste.
Add the cocoa mixture to the hot water. Bring it back to simmering, and then
remove from heat and transfer the cocoa mixture to a bowl.
Sift the two sugars and salt together in a separate bowl to eliminate any lumps.
Add the sugar to the cocoa mixture and stir well to combine.
Add the milk slowly and stir.
Dip strawberries in chocolate; let excess chocolate drip off.
Place on waxed paper-covered baking sheet.
Refrigerate 30 min. or until chocolate is firm.
For best results, serve same day.