Weed infused dark chocolate ganache

1. Finely grind, or use your hands to break up the weed as small as possible
   
2. Using a foil lined baking tray, bake the ground weed at 120ºC (245ºF) for 30 minutes to make the psychoactive compounds edible, stirring it half way through for even cooking (a process known as decarboxylation)
3. Slowly heat the cream until it's just about to simmer and add the weed you've just cooked. Don't let the cream come to a rapid boil or it could curdle
4. Stir the cream and weed mixture regularly for 30 minutes, breaking up any skin that forms
5. If you want to, you can now strain the weed cream you've made to get the bits out - or leave it in if you're feeling lazy for a little extra texture and THC
6. Break the chocolate into smallish chunks and throw it into the hot cream, stirring until it's all melted. If necessary, you can slowly heat the mixture up on the stove again if it doesn't all melt in
7. Pour it all into the dish you want to eat it out of, and put it into the fridge for a bit to solidify
8. Slice it up into your preferred square size, and you can either eat it straight away or else you can easily individually freeze any leftovers you have for a rainy day

This recipe is very flexible. It is basically a 2:1 chocolate to cream ratio and should come out the consistency of a fudge. For a glaze to use on cakes cut the chocolate in half so it's about a 1:1 ratio, and if you cut it in half again to a 1:2 chocolate to cream ratio you can whip it into a fancy weed chocolate mouse (you might want to strain that one though)