RECIPE
BLISSFUL CHOCOLATE
BON BONS
THESE CHOCOLATEY BONBONS are my “break-glass-in-case-of-emergency” sweet treat.
Because… they are perfectly freezable, so I can just stash one in a refrigerated glass jar for whenever my nervous system needs a gentle dopamine hit of stress-supporting sweetness. These functional bonbons envelope a strawberry-date reduction in a dark chocolate casing, which is spiked with stress-relieving reishi and mood-boosting mucuna — two revered healing resources in traditional Chinese and Ayurvedic medicine.
Ingredients
MAKES 6 BONBONS
▪ 4 ounces 100% cacao chocolate bar (I use Dandelion)
▪ 3/4 teaspoon reishi extract powder
▪ 3/4 teaspoon mucuna extract powder
▪ 1/4 teaspoon vanilla bean powder
For the Filling:
▪ 1 1/2 teaspoon strawberry chia jam
Instructions
Combine the reishi, mucuna, and vanilla powder in a small mixing bowl and stir until well-combined. Set aside.
Roughly chop the chocolate bars. Gently melt two thirds of the chopped chocolate in a double boiler on low heat. Stir occasionally until completely liquefied. Remove from the heat, add the remaining third of chopped chocolate, and stir until smooth. You should have 1/2 a cup.
Slowly stir in the powder mix until well incorporated.
For each of the six bonbons, cover about a third of the chocolate mold with melted chocolate. Place the molds into the fridge for about 30 minutes, or until hardened.
Remove molds from the fridge and add a 1/4 teaspoon of strawberry jam in the center of each mold. Make sure that the jam is recessed into each chocolate mold so it will be completely encased with chocolate. Cover the top of each mold with the remaining melted chocolate. Place the molds in the fridge for another 30 minutes or until firm.
Remove chocolate molds from the fridge and gently press the bonbons out of the molds.
Store in a glass jar in the fridge or in a Ziplock or Stasher bag in the freezer to extend their shelf life.