Chocolate Mushrooms Recipes

MAGIC MUSHROOM CHOCOLATES

Steps:

• Put magic mushrooms into coffee grinder and grind into a fine powder.
• Melt chocolate by placing a Pyrex measuring cup, jar or bowl into a pot of water on medium heat. Stir often until chocolate is completely melted.
• Mix ground magic mushroom powder into the chocolate by stirring in a bit at a time.
• Pour mushroom chocolate mix into 22 mL molds, making 6 chocolates. Cool and enjoy.

CHOCOLATE MUSHROOMS

Steps:

• Line two baking sheets with greaseproof paper. Make a stiff meringue in the usual way with the egg whites, cream of tartar and the sugar.
• Use a piping bag and a plain 1cm nozzle pipe to make 24 rounds of meringue onto the baking paper sheets for the 'caps' of the mushrooms, and 24 oblonges approximately 4cm long for the 'stems' of the mushrooms.
• Bake at 110*C for approximately 1 hour, turn off oven and leave the meringues to cool.
• Melt the chocolate and copha together in a bowl over hot water. Carefully make a hole in the base of each mushroom cap for the stem. Spoon a little chocolate into each cap and place the stem into position. Leave on a cooling tray until the chocolate has hardened.
• Just before serving, sift a little cocoa over the mushrooms to give them an earthy look.

NO-BAKE CHOCOLATE YULE LOG WITH CHOCOLATE MUSHROOMS

Steps:

• Beat cream, cocoa, 3 Tbs. liqueur and sugar to stiff peaks in a large bowl. Set aside. Mix marmalade with 2 Tbs. liqueur in a medium bowl. Select a platter long and wide enough to fit a 12-inch yule log with two 'knots.'
• On flat side of the first wafer, spread a scant teaspoon of marmalade and 1 1/2 tsps. of the cream mixture over entire surface, then top with another wafer, flat side up. Repeat until you have about 3 inches of wafers. Stand stack on its side at a slight angle on the serving platter. Keep adding to log until 16 wafers remain.
• Stack 8 wafers, also on a slight angle, on each side of the log to form two knots.
• Spread remaining whipped cream mix over whole log, coating completely, then create 'bark' by running fork tines along the log and each knot. Cover gently with plastic wrap and refrigerate at least 3 hours or overnight.
• Using a toothpick or ice pick, make a small hole in the bottom of each nonpareil. Stick a chocolate kiss into each hole to form mushrooms. Decorate log with clusters of mushrooms, and scatter raspberries around the platter. Slice and serve.