Craving a homemade edible that’s quick, indulgent, and easy? Cannabis chocolates are the perfect solution! These melt-in-your-mouth treats come together in just 30 minutes and require minimal effort. Whether you’ve got cannabutter, leftover flower, or a syringe of FECO/RSO, this recipe transforms your ingredients into rich, delicious chocolates. Let’s get started!
Table of Contents
- Recipe Features
- Why You Will Love This Guide
- Quick and Easy Cannabis Chocolates Recipe
- What You’ll Need
- Method #1: Infused with Oil or Butter
- Method #2: Infused With Decarbed Flower or Kief
- Method #3: Infused With Concentrates
- Method #1: Oil or Butter
- Method 2: Decarbed Flower or Kief
- Method 3: Concentrates
- Notes & Expert Tips
- Follow The Ratio
- Remain Patient
- Avoid Moisture To Prevent Seizing
- Be Careful Of The Microwave
- Special Instructions For Infusing With Tincture
- ⚠️ Warning
- Frequently Asked Questions
- More Recipes You Will Love
Recipe Features
- Simple Ingredients: You really only need two things: melting chocolate and your cannabis infusion of choice.
- No Tempering Required: We are keeping this low-stress. You melt, infuse, mold, and enjoy—no complex temperature curves required.
- Want to make it easy? You can make this recipe with my Bliss Cooking Oil or Bliss Cannabutter.
Why You Will Love This Guide
I’ve heard from so many members of my Well With Cannabis Community who confess to being “lazy” when it comes to making edibles.
And honestly? I get it! Sometimes we just want a quick, easy, and effective option without the hassle.
That is exactly why I created this guide. We aren’t making chocolate from scratch here (though that is a fun project for another day). Instead, I’m showing you how to take high-quality premade chocolate, like chips or melting wafers, and infuse it simply and effectively.
I love this guide because it offers flexibility. I’ve broken it down into three distinct infusion methods:
- Cannabutter or Cannabis Oil: Perfect if you already have a jar in the fridge.
- Decarbed Flower or Kief: Great for using up what you have on hand.
- Concentrates (FECO/RSO): My personal favorite for a potent, shelf-stable treat.
This way, no matter which option you have on hand, it will be easy to make your own cannabis chocolates quickly and easily. Let’s get started!
Quick and Easy Cannabis Chocolates
Equipment
Ingredients
Method 1: Infused with Oil or Butter
- 6 ounces chocolate chips or melting chocolates
- 2 tablespoons Bliss cannabutter or cannabis oil
Method 2: Decarbed Flower or Kief
- 6 ounces chocolate chips or melting chocolates
- 1 gram decarbed cannabis flower finely ground
Method 3: Infused with Concentrates
- 6 ounces chocolate chips or melting chocolates
- 1 gram concentrate like FECO/RSO decarbed if needed
Instructions
- Fill the bottom portion of the double boiler with 1 cup of water. Add the top pan and place on the stove and bring to a simmer over medium-low heat.
- Once simmering, add the chocolate chips or wafers.
- Steam from the bottom pan will heat the chocolate in the top pan, allowing the chocolate to melt slowly. Stir occasionally until the chocolate is fully melted, about 5 minutes.
- If following method one – stir in your butter or oil; if following method two – stir in your decarbed kief or ground flower; if following method three – stir in your cannabis concentrates. Stir the chocolate mixture until all ingredients are well combined.
- Once everything is melted and combined, turn off the heat, remove the double boiler's top portion, and set it aside.
- If you plan on pouring the chocolate into molds, use a spoon or other similar tool to get the hot chocolate into your desired mold cavities.
- Gently tap the molds against the counter or other flat surfaces to release any remaining air bubbles.
- Place the chocolate-filled molds in the refrigerator or freezer for 15 minutes to set.
- After 20 minutes, pop the chocolates out of the molds and place them in a ziplock bag or other air-tight storage container.
- If you used method one, store your chocolates in the refrigerator or freezer. If you used method two or three, you could store it at room temperature for up to 1 week. If you don't plan on using them within a week, store them in the refrigerator or freezer.
Notes
- If you’re unable to measure 6 ounces, use 1 cup.
- Melting In The Microwave: This is OK – BUT – do not microwave the chocolate if your infusion option is in it – it could destroy your THC and other cannabinoids. Instead, melt the chocolate in the microwave and THEN stir in your infusion option of choice.
- Using Other Concentrates: If you are using cannabis concentrates instead of FECO/RSO, check this guide first to see if the concentrate needs to be decarbed.
- Using Alcohol-Based Tinctures: Find special instructions for working with alcohol-based tinctures in the post above.
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Nutrition
What You’ll Need
Let’s gather our supplies. You don’t need fancy equipment, but having the right base ingredients makes a huge difference.
- Premade Melting Chocolate: Options that work include chocolate chips, melting chocolates, and bars of chocolate. You can use standard chocolate chips, but I personally prefer melting wafers (sometimes called confectionery coating or candy melts). They are designed to melt smoothly and harden with a nice snap without needing to be tempered. High-quality chocolate bars work too!
- Cannabis-Infusion of Choice: this will depend on which method you pick. You should choose depending on what product you have access to.
Method #1: Infused with Oil or Butter
- Cannabutter or cannabis oil – your choice, but you only need one.
- Additionally, you can use either store-bought or homemade oils such as homemade CBD oil, CBG oil, CBN oil, store-bought CBD oil, CBG oil, or CBN oil if you are looking for specific wellness benefits.
- If you’re unsure what oil to use, check out my guide to understanding the many different types of cannabis oil.
Method #2: Infused With Decarbed Flower or Kief
- Ground, decarbed cannabis flower or decarbed kief – your choice, but you only need one. Kief is my preference here because it mixes in smoother than flower.
Method #3: Infused With Concentrates
- Cannabis concentrates like FECO/RSO, distillate, wax, shatter, and more. Your choice, but you only need one.
Method #1: Oil or Butter
This is the most popular infusion method I see being used in my Well With Cannabis Community, mostly because many of us already have a batch of infused butter or coconut oil sitting in the fridge. It’s a classic for a reason!
If you don’t already have these recipes prepared but want to use them, here are recipe guides to show you how to make them at home:
Step-by-Step With Photos
- Step 1 – Fill the bottom of a double boiler with water. Fill the top with your choice of chocolate, like chips or wafers.
- Step 2 – Allow the steam to melt the chocolate.
- Step 3 – Add your cannabutter or cannaoil and stir in well.
- Step 4 – Pour the chocolates into your mold of choice.
Pros & Cons of Using Butter
- Pro – a quick & easy infusion method.
- Pro – easy if you have cannabutter or cannaoil already made.
- Pro – a perfect option for microdosing.
- Con – the finished chocolates must stay refrigerated or frozen, they cannot be left at room temperature.
- Con – you must stick with the 1 cup chocolate, 2 tablespoons (or less) butter, or oil, ratio
How to Determine The Dose
Dosing can be tricky, but if you know the strength of your starting oil, the math is simple. If you use my Bliss Cannabutter or Bliss Cooking Oil – accurate dosing couldn’t be easier!
- Let’s say you use 2 tablespoons of cannabutter that contains roughly 75mg of THC total.
- If you pour that batch into a mold that makes 25 chocolates, you simply divide 75 by 25.
- Result: 3mg of THC per piece.
Method 2: Decarbed Flower or Kief
I love this method when I want the full-spectrum benefits of the whole plant. It’s rustic and effective.
Just remember: using kief will result in a smoother texture than ground flower, which can sometimes be a bit gritty in smooth chocolate.
This is a great way to reap the benefits of the whole plant and increase the potency in a way that can’t be done with butter or oil.
Keep in mind that using decarbed kief will likely result in a stronger, more potent infusion than using decarbed flower or trim. Be sure to dose according to your own personal tolerance.
Step-by-Step With Photos
- Step 1 – Fill the bottom of a double boiler with water. Fill the top with your choice of chocolate, like chips or wafers.
- Step 2 – Allow the steam to melt the chocolate.
- Step 3 – Add your decarbed kief or decarbed flower and stir in well.
- Step 4 – Pour the chocolates into your mold of choice.
Pros & Cons of Using Kief
- Pro: The absolute fastest method—no prior infusion time needed.
- Pro: These are shelf-stable! Since you didn’t add extra fat, they can be stored at room temperature (as long as it’s not too hot in your house).
- Pro: You can make these very potent by adding more flower/kief without messing up the chocolate’s texture.
- Con: The taste and texture of plant material can be off-putting to some. If you dislike the “weedy” taste, adding peppermint oil or using dark chocolate helps mask it.
Method 3: Concentrates
In my opinion, this is the gold standard for home cooks who want professional-style results.
Concentrates like FECO (Full Extract Cannabis Oil) or RSO (Rick Simpson Oil) are potent and typically have less plant material than flower, resulting in a smoother mouthfeel.
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Step-by-Step With Photos
- Step 1 – Fill the bottom of a double boiler with water. Fill the top with your choice of chocolate, like chips or wafers.
- Step 2 – Allow the steam to melt the chocolate.
- Step 3 – Add your cannabis concentrates and stir them in well.
- Step 4 – Pour the chocolates into your mold of choice.
Pros & Cons of Using Concentrates
- Pro: Produces the most professional texture and taste.
- Pro: These are shelf-stable and do not need refrigeration.
- Pro: You can create extremely potent chocolates easily.
- Con: Access to concentrates can be difficult depending on where you live.
Notes & Expert Tips
Over the years, I’ve learned a few tricks (sometimes the hard way!) that ensure my chocolates turn out perfect every time.
Follow The Ratio
If you are using Method 1 (Butter/Oil), please stick to the ratio of 1 cup melting chocolate to 2 tablespoons of infused fat.
If you add more oil than this, the chocolate simply won’t harden correctly. It will remain a gooey mess!
Remain Patient
Chocolate is sensitive. I always recommend heating it “low and slow.” If you rush it with high heat, the chocolate can scorch or become grainy. Take your time and enjoy the process.
Avoid Moisture To Prevent Seizing
Water is the enemy of melting chocolate. Even a tiny drop of water or steam getting into your bowl can cause the chocolate to “seize,” turning it into a hard, gritty, unworkable lump instantly. Make sure your bowls and spoons are completely dry before you start.
Additionally, do not add any ingredient that may contain water, such as honey, maple syrup, or vanilla extract.
Be Careful Of The Microwave
While I prefer a double boiler for control, you can use a microwave. However, do not microwave your cannabis infusion. High heat could destroy your THC and other cannabinoids and terpenes.
Instead, melt the chocolate in the microwave and THEN stir in your infusion option of choice.
Special Instructions For Infusing With Tincture
If you want to use an alcohol-based tincture like the Green Dragon or Golden Dragon, you cannot add it directly to the chocolate. The water content in the alcohol will seize the chocolate immediately.
The Fix: You must evaporate the alcohol first. Place the tincture in a heat-safe dish over a double boiler (ensure good ventilation and no open flames if using gas!). Let the alcohol evaporate until you are left with a thick, sticky oil (FECO). Then mix that oil into your chocolate.
⚠️ Warning
Be Careful. Take extreme caution when using a gas stove to evaporate the alcohol from a tincture, as the fumes are flammable. Ensure proper ventilation and common-sense safety measures are in place.
Follow these special instructions for making cannabis chocolates with alcohol-based tinctures:
- Fill the bottom portion of the double boiler with 1 cup of water. Place on the stove and bring to a boil over medium heat. Once boiling, turn the heat off.
- Away from the stove or open flame, add the tincture to the top pan of the double boiler. Place the top pan atop the bottom pan.
- Carefully and slowly turn the stove back on to medium heat and allow 100% of the alcohol to evaporate from the tincture, stirring occasionally. The tincture will reduce in volume, leaving a thick, sticky black oil. No visible liquid should remain.
- When you are certain no liquid remains, add the chocolate chips or wafers to the top portion of the double boiler. Steam from the bottom pan will heat the chocolate in the top pan, allowing the chocolate to melt slowly. Stir occasionally until the chocolate is mostly melted, about 5 minutes.
- Pick back up at step 5 in the instructions below and follow the rest of the directions.
Frequently Asked Questions
Absolutely, you will need to work with CBD flower, CBG flower, or CBD oil, or CBG oil as your infusion option.
Yes, you can use any melting chocolate or chocolate chips that you want, ranging from milk chocolate, white chocolate, dark chocolate, and more.
No, because we are working with chocolate chips and melting chocolates that already have lecithin as an ingredient. You can learn more in my lecithin for edibles guide here.
This is called “bloom.” It happens when chocolate isn’t tempered perfectly or cools too slowly. It might look a little imperfect, but it is 100% safe to eat and will still get you medicated! Storing them in the fridge helps prevent this.
Chocolate chips are not designed to melt completely, as the producers want them to retain their shape when making, for example, chocolate chip cookies. Therefore, you may notice the chips not melting completely in the double boiler, and that is OK; they will still set in the molds just fine.
This is often due to humidity in the air. Ensure you are letting your chocolates set in a low-humidity environment. Additionally, you may notice this if you let your chocolates set in the refrigerator or freezer and then move them to room temperature.
Please see the Special Instructions For Infusing with Tinctures above.
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If I put 3 grams of RSO in one cup of chocolate, is that enough or too much?
Hi Joanna. It really depends on how strong you want the chocolate. We recommend starting with 1g to 6oz of chocolate, but it is completely personal preference. If you know how many servings you’ll end up with, you can divide the total strength of your RSO by the number of servings to determine how strong they’ll be. I hope this helps!
As a semi professional plain chocolate maker . Do not use any extracts. Just oils. It will seize. You could make a fondant or truffle filling using it and then roll in balls and dip in the chocolate. For best flavor for melts add 1/4 real chocolate per pound.
Hi Epiphany! Thank you so much for sharing your tips with us!
Can live budder be used to make chocolates?
Hello Patty! Yes, it sure can. Just make sure to decarb it first, and then you can add it directly to your melted chocolate 🙂
I have not tried this yet, I do have a question though. How would I go about using this to make mint chocolate for the holidays? Just add a little mint extract, or lorann flavoring oil to desired taste?
Hey John! I haven’t tried it myself, so I can’t say for sure. I’m not sure if the alcohol from the mint extract would cause the chocolate to sieze or not? I would think the Loranna flavoring would mix in better because it’s oil based. Let us know if you give it a try and how it turns out 😀
hi can i use trimmings instead of flower for this recipe
Hello Natalie, yes, of course! Here is my guide for how to make edibles with trim, I hope this helps 🙂
I’m going to start making chocolate edibles then venture further. Have you ever tried recipes with kief infused milk?
Hey Jimmy – how fun! I have not personally tried recipes made with kief-infused milk, but please do let us know how your products turn out 🙂
Measuring chocolate before you melt is tricky. And I’m trying to get the right dosage calculated, so it’s important to have accurate measurements. 1C = 8oz, but 8oz of chocolate discs does not come close to fitting in a measuring cup. And 1 cup of chocolate chips/discs is not equal to 1C melted chocolate. Can you provide the weight of the melting chocolate, pre-melt, to clarify?
Yes, you’re totally right Amanda. I’ve adjusted the recipe to reflect 6 ounces of chocolate, thank you!
this recipe is super easy and they came out great
I am so glad to hear they turned out great, thanks Bob 😀
I have been making my edibles the long sucker way for years. Since I only use concentrate I was surprised how stupid easy this was and they came out looking pro. I used like 5 grams of shatter for a few of these and couldn’t find my room after making them. Highly recommended.
I am so happy you enjoyed this recipe, Matt! Thanks for sharing your experience here 😀
awesome easy instructions…you are awesome emily! all your recipes are easy to follow and taste great! thanks for teaching and sharing!
Thank you for the kind words, Dawn 🙂 I am so glad the recipes are working out for you!
First try at anything other than gummies. I used my remaining flower after infusing with coconut oil. I used bakers chocolate from Aldi. The infused coconut oil went into gummies and the remaining grind in the melted bakers chocolate. Too easy!
I am so glad everything turned out so well for you, Ned! Thank you for sharing 🙂
I’m curious why the first method will need to stay in the freezer. Thank you for your help, it’s very much appreciated!
– Katie
Hey Katie! The high fat to chocolate ratio will cause the chocolates to be melty at certain temperatures. If yours are OK at room temperature, you don’t need to freeze them if you don’t want. But if you find them to be consistently melty and messy, the freezer can help keep them solid 🙂
Will the chocolates still set if we add more oil to the chocolate ratio?
Hi there, M! There is a risk that they will not set up if you add more oil, but if you keep them in the fridge they may stay together that way 🙂
Using the cannabis leaf molds that you link up to how many pieces of candy will I get with the one cup recipe? It says 16 tablespoons but I don’t know the size of each piece in the mold. Can you help with that?
Hey Matt, the cannabis leaf molds are 7mL and there are approximately 237mL in one cup, so what would give you about 33 pieces 🙂
I have a question about using method 2, I feel silly asking but this seems so easy lol, so you can add decarbed flower to the chocolate and eat it that way? Does it give it a little crunchy texture? I have never made edibles so that’s why I’m asking. Thank you for all your wonderful information.
Hello Angela! No silly questions 🙂 Yes, you can add decarbed flower to the chocolate and eat it that way. The texture will depend on how finely you grind it up. If you use a coffee grinder and make it very fine, it won’t be very noticeable at all. Good luck, I hope you enjoy what you create!