Chocolate Sauce

We’ve never met a chocolate sauce we didn’t like – and this recipe is no exception. Leftover sauce will keep in the fridge for one week. Note that all the sauces will harden as they cool; simply reheat the sauce over low heat to serve.

January 21, 2016
Written by HERB
chocolate sauce
1 cup heavy cream
2 tablespoons cannabutter
8 ounces dark chocolate,  finely chopped
  1. In a double boiler or heat-proof bowl set over set over just-simmering water, heat the cream and cannabutter, stirring occasionally to be sure the butter has melted.
  2. When the butter has completely melted, add the chocolate. Stir until the chocolate has completely melted and the mixture is smooth.
This delicious recipe is from our cookbook: Herb: Mastering the Art of Cooking with Cannabis. Like this recipe? Get your copy today See the reviews and get your copy on Goodreads and Amazon.
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January 21, 2016 — Last Updated
Written by HERB
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Made in Los Angeles and Toronto