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Cannabis Infused Chocolate Pudding


 This recipe makes about 8 servings, with around 12.5 mg of THC in each serving. You can vary the strength of your recipe by adding more (or less) infused chocolate. If you want a lighter dose, substitute half of a non-infused chocolate bar for half of the Heights Chocolate.


  • 1 Heights Chocolate Bar

  • 1 ¼ cups sugar

  • 1/2 cup unsweetened cocoa powder

  • 1/3 cup cornstarch

  • 4 ½ cups whole milk (or non-dairy alternative)

  • 3 tablespoons butter (or coconut oil)

  • 1/2 tsp vanilla extract

  • 1/2 tsp almond extract (optional)

  • Pinch of Himalayan sea salt


  1. Combine sugar, cocoa powder, salt, and corn starch in a medium saucepan. Whisk ingredients together.

  2. Add cold milk. Whisk again.

  3. Set saucepan over medium heat.

  4. As the mixture heats, break up the entire chocolate bar into small pieces and slowly add it in.

  5. Gently stir mixture until it reaches a boil (this could take a while). Don’t increase the heat beyond medium or the mixture will burn.

  6. Allow to gently boil for one minute, continuing to stir constantly.

  7. Remove from heat and fold in the butter, vanilla, and almond extract.

  8. Transfer mixture to a serving dish and allow it to cool completely. Stir occasionally until served to prevent the dreaded pudding skin.

Pro tip: Fill popsicle molds with this THC treat to make infused frozen pudding pops!