GOOD STUFF: Immune-boosting reishi mushrooms are incorporated into these easy-to-make candies. Photo by Alexa Bonsey Photography
Recipe adapted from Cooking with Healing Mushrooms by Stepfanie Romine
Makes 32 truffles 10 minutes to prepare, one hour to cool
½ cup full-fat coconut milk
1 tablespoon reishi powder
12 ounces bittersweet chocolate
¼ cup cacao nibs
Sea salt
¼ cup raw cacao powder or dark cocoa powder
Heat the coconut milk until it’s simmering. Remove from heat and whisk in the reishi plus a pinch of salt. Stir in the chocolate and nibs, and add a pinch of salt. Refrigerate for one hour, until slightly firm. Place the dark cocoa powder and a pinch of salt in a shallow dish with a tight-fitting lid. Stir to combine. Scoop one tablespoon of the ganache into truffles (I used a small cookie scoop), dropping each one into the cocoa mixture. Working a few at a time, shake gently to coat the truffles. Repeat with the remaining ganache. Refrigerate for up to four days.
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