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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Thank You
I appreciate that so much, thank you for the support!
If I want to temper the chocolate Can I before I add the THC of my choice when the chocolate is ready to use then pour it into the molds. I have made chocolates without THC and when you temper chocolate you take the chocolate to a higher temp then bring It down then pour it could you do that here or would it ruin the THC.
Yes, you can definitely temper your chocolate before adding the THC of your choice. Tempering involves carefully heating and cooling your chocolate to achieve that glossy finish and perfect snap. The key here is to make sure the chocolate has cooled down to the right working temperature after tempering before you mix in the THC. High heat can degrade the potency of THC, so you’ll want to avoid exposing it to temperatures above its threshold, which is usually around 300°F. Once your chocolate is tempered and cooled to the right temperature, you can add your THC, mix it in evenly, and then pour it into your molds. This way, you get beautifully tempered chocolates that still retain the effectiveness of the THC.
Hey George here again, rice krispies I made using the wax butter were a knockout!! (Literally lol) turned out to be 119.58 mg/tbsp of butter in my recipe. Basing off that I plan on making a dozen of the choco bites using only 1 tbsp instead of the 2 called for, do you think it would still turn out just fine? At that math it would be 9.96mg/treat making 12, using the 2 tbsp it turns out a tad over 15mg making 16, which I’m fine with but not everybody else can keep up. Thanks in advance, great recipes!
Hello George. I’m so happy to hear the rice krispies were a hit—sounds like you nailed it! 😊 Using just 1 tbsp of the wax butter for the choco bites should still work out just fine. With a little less butter, the texture might be slightly different, but they should still turn out great. You could also just add 1 more tbsp of regular butter so it doesn’t throw off the recipe. Your math looks solid, and I love how thoughtful you’re being about making the dosage manageable for everyone. Thanks for trying out my recipes and sharing your experience!
Do you make 25 mg THC gummies?
Yes we do, Edward! I’d recommend checking out our Bliss Plus Gummies – they’re a great 25 mg THC option. You can find them right here: https://shop.emilykylenutrition.com/products/bliss-plus-gummies. I hope you love them!
How do you know the potency of your chocolates…
Hi Jeff. The potency of your chocolates depends on the strength of your cannabis infusion and the amount used in the recipe. You can take the total potency used and divide by the total amount of chocolates you have.
Do we know how many mg of THC would be in each piece? I know it varies depending on the butter. But if we used EK’s recipe for butter.. tyia
Hi Ginger. If you followed this recipe and used 2 tablespoons of Bliss Butter, the total would be 75mg of THC. To calculate the dosage per piece, simply divide the total (75mg) by the number of chocolates you made. For more guidance, you can check out Emily’s perfectly dosed chart here: https://shop.emilykylenutrition.com/products/bliss-cannabutter. Hope this helps! 😊
If I follow your recipe, and my rso syringe is 705mg and I use a 24 count mold. What would my mg thc be per candy?
To calculate the THC per candy, divide the total THC in the syringe by the number of candies in the mold. If your RSO syringe contains 705mg of THC and you’re using a 24-count mold, the calculation would be:
705mg ÷ 24 = 29.375mg THC per candy. Each candy will have approximately 29.4mg of THC.
Question, so it looks like you switched the recipe to 6fl “or a dry cup” which is 177ml of chocolate. So if each leaf mold is 7ml. That would equal about 25 leafs.
Well I poured a cup full of chocolate chips and then melted it down and added the gram of RSO. I used a syringe and filled each mold but I only got 18 leafs… idk what happened
Hi Andrew, thank you for reaching out with your question!
When dealing with melted chocolate, there can be slight variances due to air pockets in the chips before melting or slight losses while transferring and filling. Given that you used a syringe and only got 18 leaf molds instead of 25, it’s possible that some chocolate was left behind or the molds were slightly overfilled.
It’s also important to remember that the potency per piece will vary based on the number of pieces you get from the same amount of RSO. Since you ended up with 18 pieces, each will be slightly stronger than if you had made 25.
I hope this helps clarify things! Feel free to reach out if you have any more questions.
Hey thanks for all the super clear details. I do have 1 question that I can’t seem to figure out. Obviously if I use method 3 and use the same mold but with more or less chocolate won’t the strength change. I can’t figure it out in the on the internet. They just say divide the amount of usable THC by the number of molds. Well to me that makes sense but what if the molds are shallow vs deep. My deep mold could make 12 Strong doses vs my shallow mold that can make 24 weak doses. Reference : 1 gram of RSO that’s 72%. Please help me make sense of this.
Hi Andrew. The formula for dividing the total usable THC by the number of molds assumes uniform mold sizes and depths, which is why it might seem confusing when considering molds of different depths.
For your reference, with 1 gram of RSO at 72%, you have 720mg of THC to work with. If you decide to make 12 pieces using the deep mold, each will have 60mg of THC (assuming even distribution). If you opt for the shallow mold and make 24 pieces, each will contain 30mg of THC. However, if you use that 1 gram between the different molds, you’ll need to determine the total THC you are using for each mold, then divide the total pieces from that mold.
I hope this clears any confusion, but feel free to write back if you need any further help
My chocolates are not hardening unless placed in the freezer but melts instantly as soon as they are popped out of the molds. What could I have done wrong? I followed method one to a T.
Hi Suzy. One common factor in cannabis-infused chocolates not hardening at room temperature could be the use of MCT oil. MCT oil remains liquid at room temperature, which could prevent your chocolates from hardening outside of the freezer. If you used MCT oil in your recipe, consider reducing its amount or substituting it with a solid fat like cocoa butter or coconut oil for better results.
This adjustment should help your chocolates maintain their form when out of the molds and not melt instantly. Hope this helps!
How is the mg/dose determined when using the 2x formula?
Hi Tibo. To calculate the potency of your cannabis infusion, you want to take into consideration the amount of cannabis used, the THC percentage of the strain, and the infusion method. You can enter those values into our online calculator, and it’ll guesstimate for you: The Most Accurate Edible Dosage & Potency Calculator.
Has the other day came yet? The one where you write how to make chocolate from scratch with infusion? From scratch chocolates are the one thing I’m missing and I have a feeling I could learn from this one day to be article…if you already wrote it can you add the link? Thanks
Hello James, Not yet, but I’ll keep you posted. 🍫 When the day comes, I’ll make sure to send you an email with all the sweet details, thank you for your enthusiasm and patience!
Merry Christmas!
I have to say that this recipe was so easy and fun. (Option 1 was used)
I make my own canna oil with your instant pot recipe. 🥳
The effect came on quick but did not last 🤔
When making gummies you recommend to stir and mix well for 10 min. Do I need to have the chocolate cook a little longer for effect? Or just have more? 😉
Thank you in advance for your thoughts.
I’m so happy to hear that you found the recipe easy and fun, it’s always awesome when things come together smoothly. Using the instant pot recipe to make your own canna oil is such a good choice, and I’m glad you gave that a try! 🥳
About the effect not lasting as long, it could be a matter of dosage or how the body metabolizes edibles differently from person to person. When it comes to chocolate, you don’t necessarily need to cook it longer, but mixing thoroughly is key to ensure every bite is evenly infused. If you feel the effects aren’t strong enough, you can try adjusting the amount of oil next time, or yes, even enjoying a little more! 😉 Just remember to take it slow and see what works best for you. Thank you for your kind words and happy experimenting!
You’re great I love trying your recipes.😎 and sharing them with my friends . The ones who don’t grow I advise them to buy your stuff. It works thank for making all this good stuff. Jim
Hi Jim. Thank you so much! We’re thrilled to hear that you enjoy trying Emily’s recipes and sharing them with your friends. It means a lot to us. We’re also so glad to hear that our products are working well for you, and I appreciate your support. Keep enjoying the good stuff! 😊
Can you half this recipe and use half a cup of choc chips to 1 table spoon of canna butter please
Hi Connor. Absolutely! 4oz of chocolate chips with 1 tablespoon of cannabutter will work just fine, but 3oz of chocolate chips would be better. Enjoy!
Hi Emily, I absolutely love your recipes not only for the simplicity, but also the result, it never disappoints!! Im wondering though, if I make an entire cup of homemade cannabutter (using 2 sticks), how much chocolate would I need in order to use all the butter? I hit the 3x button on your chocolate molds recipe, but it only went to 6 tbsp of butter and I need a whopping 16 tbsp to use up all of my product. What should I do?
Hi Grace. If you select the 3x option and look just below the recipe description, there is the number of servings option. You should be able to click on the number and adjust accordingly. Once you get as high as it goes, click it again and you should be able to go even higher. For 16tbsp of butter, you will need 48oz of chocolate. I hope this helps! Happy chocolate-making.