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    HeadsRecipe: Canna-Bourbon-Chocolate Mousse

    HeadsRecipe: Canna-Bourbon-Chocolate Mousse

    Oh, catch that buzz; love is the drug I’m thinking of.

    It doesn’t have to be complicated to be special and our Canna-Bourbon–Chocolate Mousse will show your crush not only that you care deeply about them but also parade your culinary skills. Sexy, right? Our mousse is spiked with oaky caramel bourbon and sweet aromatic cannabis, upping the aphrodisiac quota. If you find yourself solo this Valentine’s Day remember self care starts with self love and you deserve a little sweetness. Inspiring strains for this recipe: Bubblegum Kush, Green Crack, Jillybean and Pink Hawaiian.



    2 g cannabis flower

    1/2 cup heavy cream

    3 Tbs. confectioners’ sugar

    2 Tbs. bourbon

    1 tsp. pure vanilla

    4 oz bittersweet chocolate, chopped

    4 large egg whites, room temperature

    Pinch salt



    Chill 4 small (approximately 3/4 cup) serving bowls in the refrigerator. Grind the cannabis flower as finely as possible. A mortar and pestle can be used for this.

    Bring the heavy cream, sugar and ground cannabis to a boil in a small saucepan then remove the pan from the heat. Stir in vanilla and bourbon. Add the chocolate and let sit for 5 minutes without stirring. Whisk the chocolate and cream until smooth and then transfer to a large bowl. Set aside.

    In a medium bowl, beat the egg whites and the salt with a hand mixer on high speed until stiff peaks form. With a rubber spatula, fold one-quarter of the beaten whites into the chocolate mixture to lighten it. Then gently fold in the remaining whites. Divide the mousse among the chilled bowls and refrigerate for at least 1 hour and up to 24 hours.

    Top the mousse with whipped cream and cocoa powder or salted bourbon caramel sauce and fresh berries, if you so desire.

    Yields 4 servings