Make thy dessert thy medicine.

If Cathy was an herbalist, she would be making Schisandra Berry Truffles.

Schisandra Berry, also known as the five flavor herb is Chinese medicine, not only lives up to its palate expanding name, this herb is also an excellent adaptogen and tonic. The sour, savory, peppery flavor compliments the richness of the smooth chocolate puuuurfectly. Lucious and melty, with a botanical zing. These truffles are one small, and highly pleasurable way to layer your life with phytochemistry. 

Ingredients:

½ cup Schisandra berries (dried)

1 can of full fat coconut milk or heavy cream or whatever rich milk you fancy

Approximately 20 oz by volume* of dark chocolate chips (we LOVE Equal Exchange’s 70% chips for this)

*Note: the ratio for a truffle is 2 parts chocolate to 1 part milk, we;ve found that after we strain the Schisandra berries, we get about 10 fl oz of milk left over, which is why the recipes cals for 20 oz. 

Cocoa powder for dusting (also from Equal Exchange!)

Directions:

Simmer Schisandra berries in coconut milk on low for about 5-10 minutes, or to taste. The flavor will develop quickly. I like mine strong.

Strain the berries from the milk and add the milk back into the same pot you simmered the berry mixture in. Turn heat on very low and add the chocolate. Stir constantly until the chips melt and the mixture is glossy. Take off heat, and let cool. Let cool completely in the fridge for at least 2 hours. Overnight is best.

Take truffle mixture out of the fridge and scoop out even balls. Roll into balls with your hands and then roll into cocoa powder.

Keep in the fridge for up to a month…if you have self control of steel.

Additions!

Add chopped up crystalized ginger or cacao nibs or nuts, get crazy. Just make sure your chunks are small enough to be rollable.