Place the chocolate chips, maple syrup, and coconut oil into a makeshift double boiler. You can do this by putting a glass pyrex measuring cup or a bowl in a larger pan that has an inch or two of water in it, and bring the water to a simmer over medium heat. Stir often.
Once the chocolate chip mixture has fully melted, turn off the heat and stir in the reishi and lion’s mane powders.
Taste the mixture to see if you want to add in more maple syrup. This will vary on your taste and if your chocolate chips are already sweetened.
Sprinkle the dried rose petals (if desired) into the silicone mold. Pour the chocolate mixture into the mold.
Put the filled molds in the fridge for 30-45 minutes to set the chocolate.
Once the mushroom chocolates are fully solid, remove them from the mold.
Store the chocolates in the fridge or enjoy them right away.
Notes
I used reishi and lion’s mane mushroom powders, however, there are several that would work just as well in this recipe such as turkey tail, chaga, or cordyceps.If you don’t eat them all or give them out right away, store the chocolates in the refrigerator until ready to use.