Add some adaptogenic herbs to a rich and delightful truffle; enjoy guilt-free! Take a picture of your truffles and tag us on Instagram @blackbearherbary
8 ounces high quality chocolate (either in chips, or chopped into small pieces)
⅔ cup (160ml) heavy cream
1 tablespoon unsalted butter, softened to room temperature
½ teaspoon pure vanilla extract
2 tablespoons Black Bear Herbary Pack River Water Elixir Mixer Powder
Place the chocolate in a heat-proof bowl. Set aside.
Slowly heat the heavy cream until it is simmering.
Add the butter, if using, to the chocolate and pour the heavy cream evenly on top. Let the warm cream and chocolate sit for 5 minutes. Add the vanilla extract then stir until the chocolate has completely melted. Refrigerate for 1-2 hours. Tip: Pour into a flat shallow dish, such as a 8×8 inch baking pan, so the mixture evenly and quickly sets.
Scoop the set truffle mixture into 2 teaspoon-sized mounds. Roll into balls.
Roll each truffle ball into Pack River Water Elixir Mixer powder. Enjoy!
Cover and store truffles at room temperature for 3-4 days or in the refrigerator for up to 2 weeks.