These chocolate pots are here to bring your mind into balance with a simple water ganache laced with adaptogens to adapt to any day. Use Chaga as the mushroom of immunity and inspiration, Reishi as the mushroom of balance and calm, Lion’s Mane as the mushroom of Focus and Cordyceps for energy.
Makes: 4 pots
Time: 10 minutes, plus 3 hours chilling
Photography: Sara Kiyo Popowa
Food Styling: Lauren Lovatt
Season: Year Round
120g plant-based chocolate
100ml plant-based milk
1 tbsp olive oil
1 tbsp Reishi, Lions Mane, Chaga, cordyceps
¼ tsp salt
Finely chop the chocolate and place it into a heatproof bowl with the olive oil and your chosen mushroom powder.
Heat the plant milk in a saucepan and bring it to boiling.
Pour the milk over the chocolate and stir until very well combined. The mixture will become smoother and smoother as you stir.
Add salt, and taste for sweetness. Depending on your chocolate you may like to add a teaspoon of maple syrup.
Pour the ganache into small glasses or rameking and set in the fridge for at least three hours.
To serve, garnish with candied cacao nibs or nuts, and seasonal fruit.