Moon Mushroom Cacao
One of my close friends went to a festival this summer + showed moon shaped mushroom chocolates on her Instagram stories. I instantly fell in love + wanted one! So I set out to find a mould + came up with my own! Here is the result!
You can buy the moulds here.
Ingredients for the cacao:
100g cacao paste
75g cacao butter
1.5 tbs coconut oil
6 tbs coconut sugar (ground to a powder)
Small grind of sea salt
Ingredients for the filling:
100g crunchy peanut butter
1 tbs mushroom powder (I use this one)
2 tbs maple syrup
Pinch of vanilla powder
A lot of sea salt (but taste to test)
Method:
Melt the cacao paste + cacao butter in a Bain Marie. Add in the coconut oil at the end to melt. Don’t overheat any of it.
Add in the coconut sugar (remember you need to blend it to a fine powder first), and a little grind of sea salt.
Fill the moulds to 1/3 full with the chocolate liquid. Place in the freezer.
Meanwhile mix all of the filling ingredients together. Go easy on the salt to start with + adjust to taste.
Once the chocolate has set so it is firm enough to place the filling on top, take them out of the freezer.
Place a layer of the filling on top of the chocolate. You want a relatively thick layer, BUT you need to leave about 1/2 cm around the edge for the next layer of chocolate to create an outer edge to the chocolates. You also need to make sure the filling is not quite to the top of the mould; again so there is enough room for the next layer of chocolate to cover it to form the base of the chocolate.
Then pour the rest of the melted chocolate on top (give it a stir again before you do as it may have separated a bit - you may need to gently warm it again over the Bain Marie if has begun to set again).
Place back into the freezer to set. Done.
Tag me @rochelle.a.hubbard on Instagram if you make some! I would love to know what you think. You can also join me on Telegram here.