Chocolate-mint CBD ganache: home recipe, personal use

The DGAL's operational summary, documented by Newsweed, confirms that ingestible CBD gummies, chocolates and other desserts have left the French commercial market since 15 May 2026. This recipe is therefore neither commercial nor intended to be served to guests without explicit information: it starts from a CBD oil you already own, for your own consumption.

Keep the ganache out of reach of children, animals and any vulnerable person. Label the container if you store it in the fridge alongside other preparations.

Ganache rests on two main ingredients, chocolate and cream, whose ratio determines the texture. A 1:1 ratio gives a supple ganache for filling a macaron. A 2:1 ratio (chocolate dominant) produces a firm texture, ideal for rolling truffles. A 1:2 ratio gives a fluid glaze.

This recipe uses an intermediate ratio, roughly 1 to 0.7, which offers a supple, spreadable consistency. It works just as well for filling a sandwich cookie as for coating a yoghurt cake.

Ingredients: 170 g dark chocolate chips (60-70 % cocoa), 160 ml full-fat single cream (≥ 30 % fat), 1 teaspoon of natural peppermint extract, and a CBD oil dosed according to your personal use.

Method: heat the cream until the edges shiver (85-90 °C), without a rolling boil. Pour it over the chocolate, leave to stand for a minute, then stir from the centre outwards until you have a smooth emulsion. Add the mint extract. Let it cool to 50-55 °C before stirring in the CBD oil off the heat: above 70 °C, the molecule degrades. Leave to rest for 30 minutes at room temperature, or 1 to 2 hours in the fridge for a firmer texture.

If you add 4 ml of a 5 % oil (50 mg/ml), you are incorporating roughly 200 mg of CBD across the 5 portions, or 40 mg per serving. That is well above the provisional safe daily dose published by the EFSA on 9 February 2026, set at 0.0275 mg/kg/day, or about 2 mg/day for a 70 kg adult. That dose rests on an uncertainty factor of 400, calculated from hepatotoxic effects observed in animals.

For a more cautious personal use, limit yourself to 1 ml of a low-strength oil across the whole recipe, and to one portion a day at most.

Replace the mint with an orange extract, instant coffee dissolved in the hot cream, or a pinch of ground and sieved cardamom. The ganache keeps for 3 days in the fridge in an airtight container, or up to 2 months in the freezer.

Always check the certificate of analysis of your oil before use. Our CBD buying guide sets out the criteria to demand from a serious supplier. CBD is not a medicine: if you have any doubt about consumption, consult a healthcare professional.

Why wait a minute before stirring the cream and the chocolate?

That pause lets the heat melt the chips evenly. Stirring too early creates an unstable emulsion that separates as it cools, what is known as a split ganache.

Does milk chocolate work for this recipe?

Yes, with an adjusted ratio: allow 200 g of milk chocolate to 100 ml of cream, since it contains more sugar and less cocoa. The result is softer and less intense in mint.

What should I do if my ganache splits?

Add a teaspoon of warm cream and whisk vigorously. If that is not enough, place the bowl over a bain-marie for a few seconds, stirring until the emulsion comes back together.

Can this ganache be served to guests?

No, unless each person is explicitly informed and has given prior consent. Since 15 May 2026, CBD desserts can no longer be sold in France: this recipe remains reserved for strictly personal use.