2 large egg whites
10 tablespoons cocoa, unsweetened
2 heaping tablespoons cornstarch
2 &1/4 cups whole milk
2-3 tablespoons canna-butter, melted
½ cup sugar
1 teaspoon vanilla
Raspberries for garnish
In an electric mixer lightly beat the egg whites. In a medium bowl combine the cocoa and cornstarch. Whisk in 1 cup of milk and make smooth.
Heat the remaining milk, canna-butter and the sugar and bring just to a boil, whisking constantly. Reduce the heat and simmer for 2-3 minutes. Add the cocoa mixture, return to the heat, and simmer again, whisking constantly. Remove from the heat. Allow to cool for ten minutes.
Add one cup of the cocoa mixture to the egg whites, whisk and return to the pan. Cook on low, do not allow to boil. Remove from the heat, stir in the vanilla, and allow to cool once more. Place in the fridge when it has cooled to room temperature.
Serve topped with raspberries.
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