Autumn Spiced Turkey Tail Truffles
Herb infused tonic treats to support your immune system this season
I love to write. I have loved to write since primary school, and my infatuation with the art of the written word has never left me. A personal goal of mine is to work towards publishing a book while sharing education about herbal medicine along the way, which is why I jumped at the opportunity to spin words together for the beautifully curated Botanical Anthology magazine. This magazine is put together by plant-loving people, for plant-loving people and anyone who has fallen into an obsession with herbalism, homesteading, cooking, crafting and a seasonally-focused, slower way of life.
The publication is quarterly, and in the fall of last year (for the US) I wrote an article with a recipe for Turkey Tail-spiked decadent dark chocolate truffles formulated to support your nervous system, your immune system and your overall wellbeing. Now I am excited to share this recipe for free with you all! (Though if you’d like to read the entire issue or any other issue we’re always grateful for your support through purchasing a copy - you’ll never be disappointed).
There are truly so many ways you could get creative with these truffles - I rolled some in my beautiful rose powder, your imagination is the limit. I hope you enjoy this recipe, as I get asked for my recipes all the time. I’m glad there is finally one recorded for you properly, with measurements no less. Happy creating!
The start of fall marks the beginning of a slow turn inward. Our internal nature reflects the changes happening in our outer world as the weather cools and the season transitions to the darker half of the year. Different plant folk call to us during this time to warm our blood and support us when our defences can be weakened in the winter.
Spicy, drying herbs can be wonderful allies, and our fungi kin can be fantastic helpers when a little fortification is needed. One such ally is turkey tail, a mushroom that can be found on nearly every continent on the planet. Turkey tail (Trametes versicolor), with its majestic bands of colour and velvety touch, is being studied for its work on the immune system, inflammation, cell function, and more.
Turkey tail mushroom pairs beautifully with the notes found in chocolate thanks to its earthy, bitter flavour when extracted. Decadent chocolate and turkey tail truffles offer a delicious, very sustaining treat to enjoy when the Earth grows cold and we are curled up by the fireside with a good book and a warm cup of herbal tea.
A powdered liquid extract of a mushroom is a dual liquid extract that has been dried to a powder and is water soluble; it is not just the powdered dried fruiting body of the mushroom. It offers a smoother finish and potentially greater therapeutic benefit, although powdered mushrooms can be used as an alternative.
For the best results, ensure the chocolate used is a minimum of 70% dark to give the truffles the texture they require to stay firm. Feel free to flex your creative mind and play with different coatings too - additional spices, crushed nuts, shredded coconut or flower petals could all be delicious ways to make these truffles uniquely your own.
Whip up a batch of luxurious chocolate truffles to keep in the fridge for when the perfect moment strikes or enjoy them regularly as a wonderful ritual of self-care and a vehicle of medicine in food form. This recipe would also make a delightful addition to upcoming autumnal gatherings, a gift to be shared amongst those we love as we celebrate the season ahead.
Materials
240g 70% dark chocolate, very finely chopped
â…” c canned full-fat coconut milk
1 tsp pumpkin pie spice
2 tsp turkey tail mushroom extract powder
½ tsp vanilla extract, optional
¼ c unsweetened cocoa or cacao powder
Method
Place very finely chopped chocolate into a medium-sized shallow mixing bowl.
In a small saucepan add coconut cream and gently heat until very warm but not boiling, turning it off as soon as it starts to steam. Whisk in spices, turkey tail extract and optional vanilla until combined.
Pour heated coconut cream mixture over the chopped chocolate and gently stir with a whisk until fully combined and all the chocolate is smooth and melted, trying not to incorporate air. It should look smooth and glossy.
Place the mixture in the refrigerator to chill uncovered for 1-3 hours, or until almost completely solid and at a just scoopable texture.
Once chilled and firm, prepare your coating ingredients. Use a tablespoon-sized scoop or a tablespoon to scoop out small balls, then use your hands to gently but quickly roll and form the chocolate into balls. Roll in cocoa, cacao powder or other coating ingredients to coat and shake off excess. Continue until all chocolate is scooped.
Enjoy truffles immediately, or refrigerate for 1-2 hours or overnight to firm up.
Notes
You could also add spices to the cacao or cocoa before rolling for some extra herbal goodness. Store truffles covered in the refrigerator. Let them sit at room temperature for 10-15 minutes before serving.
If you feel like sharing the truffle love, send this to a friend!