Chocolate Jaffa Jelly Ears

18 Jan

These were something I was nervous to try because the idea of them kind of weirded me out, but I have to say they are delicious. I haven't yet experimented with a sponge base, like a Jaffa cake, but you could if you were minded to.

For those who don't know, Jelly Ears, also known as Wood Ears, are mushrooms. If you look below you will see what they look like in the wild. They are easy to identify, and a safe starter mushroom to forage if you follow some simple instructions. I have linked a video up below to help you learn about them, as well as a couple of starter books to begin foraging for mushrooms.

(Please note that you should of course be careful when foraging for your own food, and only eat something when you are 100% sure it is safe. My experience though has been, for many mushrooms, with patience to learn and a healthy dose of caution, it becomes quite intuitive to identify mushrooms that are safe to eat. Jelly Ears are a good beginner foraging mushroom. If you are intrigued to learn more about foraging, within a community of women, along with much more to work towards a self-sufficient, sovereign way of life, you may be interested to learn more about The Mothership here.)

Ingredients:

Jelly ears
Orange juice (I buy my own oranges and freshly squeeze)
1/8 cup cacao butter
1/8 cup cacao powder
1.5 tbs maple syrup
Wild Orange essential oil (gives a wonderful additional orange flavour when added to the chocolate)

Method:

Collect as many jelly ears as you can find - I last found 2 handfuls, which is usually the amount I tend to find in one go.
When you have them home, wash them well in filtered water.
Cut into smallish pieces with scissors (see photo of final size for an idea).
Dry out in your dehydrator or lay in a single layer in the oven on a baking tray on the coolest temperate, until completely dried out (this could take most of the day so start it in the morning if you are doing it in the oven, so you can monitor it) - they go super small when they are dried out.
Squeeze the juice of 2-3 oranges, and then soak the dried jelly ears overnight - leave them in the fridge as they rehydrate.
When ready, melt the cacao butter in a Bain Marie, and mix with cacao powder and maple syrup - add in 2-3 drops of wild orange essential oil.
Prepare a plate with some baking paper on, and then dip the orange soaked jelly ears into the chocolate mixture, one at a time, with a fork, and gently place on the prepared plate.
Place in the fridge to set.
Enjoy! Have fun!