Easy Magic Mushroom Chocolate Recipes You Can Make at Home

There’s something oddly perfect about combining shrooms and chocolate. One brings you the trip, the other smooths the taste and texture. Together, they make a treat that’s easy to dose, share, and enjoy. Making your own magic mushroom chocolate isn’t just fun, it’s simple if you follow a few key rules about heat and storage. (check out also magic mushroom tea recipe)

Let’s go through how to do it right, and a few ways to switch things up.

The Golden Rule: Keep It Cool

Psilocybin breaks down at high temperatures. That means if you overheat your chocolate, you lose potency before your first bite. Keep the melting process low and slow, ideally below 150°F (65°C).

A double boiler or water bath works best. Avoid the microwave unless you’re extremely careful with short bursts.

What You’ll Need

• 1 gram of finely powdered dried magic mushrooms for every 100 grams of chocolate 
• High-quality dark or milk chocolate (couverture or a simple bar of  60–70% cocoa works well) 
• Mixing bowl 
• Double boiler setup (advanced) or heatproof bowl and pot 
• Spoon or spatula 
• Silicone molds or parchment-lined tray 

Optional add-ins: crushed nuts, coconut flakes, chili, or even a few grains of sea salt.

 

Recipe 1: The Classic Melt-and-Mix

1. Grind the mushrooms into a fine powder using a coffee or spice grinder. The finer the better, it makes the mix even. 
2. Melt the chocolate slowly in a double boiler, stirring constantly until smooth. 
3. Let it cool slightly before adding the mushroom powder. Warm chocolate is fine; hot chocolate is not. 
4. Mix thoroughly to spread the powder evenly. 
5. Pour into molds or spread it onto parchment paper. 
6. Chill for one hour in the fridge. Once hardened, wrap and store in a cool, dark place. 

This version gives you control over dose and flavor. You can easily make small squares or larger bars.

 

Recipe 2: Microdose Chocolates

Microdosing chocolate is ideal if you want steady, subtle effects.

1. Melt 200 grams of dark chocolate over gentle heat. 
2. Mix in 0.2 grams of powdered mushrooms per mold (or per 5-gram piece). 
3. Use a small spoon or syringe to fill mini molds or ice cube trays. 
4. Chill until firm and store in a refrigerator. 

Each piece contains around one microdose. Perfect for small daily doses that blend easily into your routine.

 

Recipe 3: Layered Magic Chocolate

This version adds flavor and helps mask any earthy mushroom taste.

1. Melt 100 grams of white chocolate and 100 grams of dark chocolate in separate bowls. 
2. Stir mushroom powder into the dark chocolate first. 
3. Pour a thin layer of white chocolate into molds and let it set slightly. 
4. Add the dark, psilocybin-rich layer on top. 
5. Chill for two hours before removing from molds. 

The layers look great and taste even better.

 

Recipe 4: Coconut Oil Shroom Clusters

If you prefer something quick and rustic, skip the molds entirely.

1. Melt 50 grams of coconut oil with 100 grams of dark chocolate over low heat. 
2. Add 1 gram of mushroom powder and stir well. 
3. Toss in chopped nuts or cereal for texture. 
4. Spoon clusters onto parchment paper. 
5. Freeze for 30 minutes. 

These set quickly and make easy bite-sized treats.

 

Storing Your Mushroom Chocolate

Chocolate protects psilocybin better than fresh mushrooms, but it’s still sensitive to light and air. Keep your chocolate in:

• A sealed container away from direct light 
• The refrigerator for short-term storage (under 6 months) 
• The freezer for long-term storage (up to a year) 

If you notice any moisture, wipe it off before resealing. Always label your chocolate clearly, especially if others share your fridge.

 

How Strong Should You Make It?

Potency depends on both the mushroom species and your dose ratio. For Psilocybe cubensis, here’s a general guide for one serving:

• Microdose: 0.1–0.3 g 
• Light dose: 0.5–1 g 
• Moderate dose: 1–2 g 
• Strong dose: 2.5–3.5 g 

It’s usually better to make a batch of weaker chocolate and eat multiple squares than to make it too strong and regret it halfway through the bar.

 

Final Thoughts

Making magic mushroom chocolate is more than just a DIY project. It’s a smart, tasty way to store and enjoy psilocybin. With gentle heat, clean tools, and patience, you can create chocolates that stay potent and delicious for months.

Keep it cool, stay precise with your measurements, and enjoy your handiwork responsibly.

References:

 

1. Zamnesia – How To Make Magic Mushroom Chocolate 
2. AlchimiaWeb – How to Make Chocolate with Magic Mushrooms: Easy Recipe 

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