Welcome to Psychedelicatessen, a weekly column exploring the world of cannabis cuisine, including recipes from the great chefs and ganjapreneurs who fuel our appetite for adventure.

This year, 4/20 and Easter fall on the same day, a rare occurrence that prompted this cannabis cook to recreate a nostalgic treat elevated with just a bit of hash oil! A classic favorite, these chocolate-covered eggs are filled with “crème,” a soft, sugary interior with a “yolk” composed of corn syrup, sugar and butter. Make these treats and package them inside brightly colored plastic eggs for an adult Easter egg hunt that will leave everyone happy and high!

Making chocolate-covered crème eggs at home isn’t as daunting as you might think but it requires perseverance, time and a basic knowledge of working with chocolate. You’ll need to clear out some freezer space since keeping the crème filling at a low temperature is essential. Dipping the eggs is messy, but it’s fun, too, so enlist a few friends to help and turn your candy making into a 4/20 pre-party! Your culinary fortitude will be rewarded when your friends ooh and ahh at your unique cannabis creations.

The directions for this recipe were adapted from Instructables and Food 52, plus we added 1.23 milliliters of cannabis extract from Pure Cure containing 70% THC for 875 milligrams of THC total. Divided between 12 egg yolks, this equals approximately 73 mg per egg. Using hash oil dispensed from a syringe with measurements listed on the outside makes dosing your cannabis treats much easier, provided you know the percentage of THC in the extract based on lab-tested results.

To make your treats less potent, simply make a larger amount of smaller eggs, since the same total dose divided amongst 24 eggs equals about 36 mg each. Make sure that whatever type of cannabis extract you’re using for this recipe has been fully decarboxylated because no further heat will be applied while you’re making the Dabbury Crème Eggs. The Pure Cure extract proved extremely versatile in cooking applications and had very little cannabis flavor.

Instructables includes directions for using molds to shape your chocolate eggs, but you can opt for the simpler method of dipping frozen egg-shaped filling into melted chocolate. Be sure to follow the correct method for tempering your chocolate. This will ensure eggshells with a nice ‘crack’ that set quickly and beautifully.

Dabbury Crème Eggs

Makes 24 small eggs or 12 large eggs

Ingredients:

½ cup light corn syrup
6 tablespoons butter, room temperature
½ teaspoon salt
3 drops jasmine water (optional)
1 teaspoon vanilla extract
3 cups powdered sugar
¼ teaspoon or 1.25 grams of liquid cannabis extract (with approximately 70% THC)
5-7 drops of yellow food coloring
12 ounces semisweet chocolate chips

Equipment:

Parchment paper, toothpicks

Add the soft room temperature butter, corn syrup, salt, jasmine water and vanilla to a mixer and combine on medium-low setting. Scrape down the sides of the bowl with a rubber spatula to make sure it thoroughly comes together. Turn the mixer down to low and add the powdered sugar a tablespoon at a time, shaking it into the mixer slowly to avoid a plume of sugar spreading through the air. Mix until smooth.

Remove one-third of the filling mixture to a small bowl and add your yellow food coloring and cannabis extract or hash oil. Mix until the color is uniform. This bowl contains your “yolk” mixture and the larger bowl contains “the whites.”

Cover with plastic and place both bowls into the freezer for 30 minutes. Maintaining a cold temperature is very important for forming the egg shape.

Remove the yellow sugar mixture from the freezer and begin forming the yolks. Scoop out a half-teaspoon and work quickly to roll it in your hands to form a ball. Place the yolks on a parchment-lined baking sheet and put them back in the freezer when you’ve used up the entire bowl.

Now remove the whites from the freezer and scoop out using a tablespoon. Roll the whites into balls and place back in the freezer. If the mixture becomes too gooey or sticky to work with, simply chill it again.

Now you’ll be forming the eggs. Remove the yolks and whites from the freezer. Working quickly, press your thumb into the white and make an indent for the yolk to fit into. Place the yolk in the center of the white and gently shape the white around the yolk and roll into an egg shape. Continue forming eggs until all of the yolks are used up and place your eggs back into the freezer. At this point, you should freeze overnight or for at least 2-3 hours. For the next step, you’ll want your eggs to be as cold as possible.

Before removing eggs from freezer, melt and temper your chocolate. When the chocolate is ready, take one egg at a time from the freezer and stick a toothpick in it. While holding onto the toothpick, dip the egg in the chocolate coating and use a rubber spatula to help spread it around if necessary. Place your finished eggs on a parchment lined baking sheet and put them into the fridge to help the chocolate set. You can remove the toothpicks and patch the hole with a dab of melted chocolate, or you can leave the toothpicks and let friends use them as a handle.

If your chocolate dipping experience is difficult, do not despair. Even eggs that don’t look perfect will still taste wonderfully decadent and sweet while getting you high as a kite. Enjoy!