Recipes
Psilocybin Ginger-Lime Chocolate Truffles
According to Virginia Haze and Dr. K. Mandrake, authors of “The Psilocybin Mushroom Bible,” the ginger in this recipe acts as an antiemetic, working to counteract the nausea that many people feel when consuming shrooms. The lime juice begins the breakdown of psilocybin into the psychoactive component of mushrooms, psilocin, before it enters your body, making the come-up a little faster. The chocolate helps the medicine go down. “These are strong,” says Haze. “Dose low. You can always take more.”
- 4 ounces dark chocolate, coarsely chopped
- 2¼ ounces crystallized ginger
- Zest of ½ lime
- 1½ teaspoons fresh lime juice
- 6 grams dried shrooms, ground or blended to fine powder cornstarch
Melt chocolate in top of double boiler over gently simmering water.
In coffee grinder or small food processor, blitz ginger almost to a paste; add lime zest and juice and blend again. Transfer to small bowl; add powdered shrooms, mixing well. Lightly dust hands and work surface with cornstarch. On a piece of wax paper, shape mixture into long, thin log, and chill in freezer for 20 minutes. Cut into 12 pieces; roll each into smooth ball.
Roll balls in melted chocolate, coating fully. Transfer to parchment paper or silicon baking mat; refrigerate until fully set, at least 30 minutes. Makes 12 truffles.
Recipe courtesy of Virginia Haze and Dr. K. Mandrake
Photography by Eva Kolenko
Food Styling by Adam Pearson
Prop Styling by Stephanie Hanes