14 February, 2018 Charlena Edge 0 Comment

Hey Everybody! This week sort of sucked…Guess who was sick and had to drink the nasty elderberry tea? Plus, baby boy injured his leg in Air Force Boot camp, but he was cleared to do the gas chamber and made it through that, so all is not lost.

In addition, I had the grand idea to make herbal truffles in time to post for Valentine’s Day. It started off ok, but I added corn syrup to sweeten it and it never set hard enough to roll into balls. When I tasted it, it was good but I said out loud “this tastes like icing”. So…guess what?

I tried to make truffles, but life gave me icing. 😊

It’s actually delicious and it’s dairy free (no butter), plus I used some Rosehips for a mini dose of vitamin C. I hope you try it and more than that, I hope you like it.

 

Chocolate Herbal Icing

Ingredients:

4 ounces (about heaping half cup) Milk chocolate chips

4 ounces (about heaping half cup) Semisweet chocolate chips

2/3 cup Coconut Milk

1 tablespoon Rosehips, powdered

2 teaspoons Vanilla extract

2 teaspoons Light corn syrup

  1. Put chocolate chips and light corn syrup in a large mixing bowl.
  2. Powder some rosehips (or other herb) and measure out one tablespoon.
  3. Pour coconut milk, vanilla extract, and rosehips powder in a medium saucepan and heat until it just starts to simmer.
  4. Pour the coconut milk over the chocolate chips and let it sit for one minute.
  5. After a minute, whisk until it is smooth.
  6. Let the mixture set up. It was set in an hour and a half, but I left it overnight.
  7. Give it a final stir and frost your cake or cupcakes.
  8. Garnish the tops with a bit of the herb you mixed in.

Variations:

You can substitute any powdered herb…rose buds, lavender buds, ginger, even medicinal ones like echinacea. Experiment, but keep flavor in mind.

The frosted cakes can stay on the counter, but if you plan to leave them overnight, I would refrigerate them.

Happy Valentine’s Day!

Assemble ingredients. I didn’t use the powdered sugar
Pour light corn syrup onto the chocolate chips
Put dried rosehips into coffee grinder
Pulse until finely ground
Measure out 2/3 cup of coconut milk…or a tad more
Add vanilla extract to coconut milk
Put in the powdered rosehips
Heat milk mixture just to the point of simmering
Pour the hot milk over the chocolate chips and let sit for one minute
Whisk to combine
Cool and stir
Frost your cupcakes or cake

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About Me

Charlena Edge

Charlena Edge

Hi, welcome to my humble abode! I’m Charlena, wife, mother of two, pet mommy, full-time worker, sporadic crafter, former floral designer, trial and error gardener, future chicken owner, and wanna be farmer. I have a Master’s degree in Therapeutic Herbalism. In between my disjointed, seemingly unrelated posts, I hope to share some of what I’ve learned. Thanks for stopping by!

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