Although the effects of magic mushrooms can be pleasant, the taste isn’t so desirable. Magic mushroom edibles make taking psilocybin much easier, and chocolate covers up the taste perfectly.

With the laws surrounding shrooms becoming more relaxed, magic mushroom chocolate bars of all different potencies are available for purchase online. However, it’s not possible to order them everywhere, and you can’t always be certain of what you’re getting.

Luckily, it’s pretty simple to make magic mushroom chocolate bars at home, and you have complete control over how potent they are as well as how good they taste.

In this article, we’ll show you how to combine shrooms with chocolate in four tasty recipes: 

  • How to make magic mushroom chocolate bars (the simple way)
  • How to make magic mushroom chocolate bars (from scratch)
  • How to make a magic mushroom hot chocolate drink
  • How to make a magic mushroom chocolate milkshake


The easiest way to make magic mushroom chocolate bars is to purchase your favorite chocolate from the supermarket and combine it with some of your finest dried shrooms.

This recipe is for those of you who want to make tasty psilocybin chocolate but don’t want to spend too long in the kitchen:

Ingredients List Equipment List
Dried magic mushrooms
Store-bought chocolate bars
Weighing scales (0.1 gram)
Medium to large saucepan
Glass bowl
Sharp knife
Rubber spatula
Coffee grinder or food blender
Chocolate molds or shallow tray


The first step to making magic mushroom chocolate is to figure out how much you need. This is ultimately up to you.

Find out how many squares will be in the finished chocolate bar — check your mold if you’re using one, or count how many squares are in your store-bought chocolate.

My chocolate mold has 15 squares (five rows of three). Using average-potency Psilocybe cubensis shrooms, I like to ensure each square roughly contains around 0.5 grams of dried mushrooms.

Doing this makes it easy to work out doses when it comes time to eat the chocolate. In my case, I’d need 7.5 grams of dried mushrooms for my 15-square chocolate bar. If I wanted to make one-gram squares, I’d need 15 grams (you get the idea).


Once you’ve weighed out your chosen amount of mushrooms, you’ll need to grind them up. The finer you grind the mushrooms, the more evenly dispersed through the chocolate bar they’ll be. Plus, finely powdered shrooms have a less noticeable taste.

I use an electric coffee grinder to obtain a fine mushroom powder. If you don’t have one, a blender works just as well. Otherwise, finely chop the shrooms with scissors or grind them with a mortar and pestle — just know that your chocolate bar will be a little on the “chewy” side.


Break up your store-bought chocolate bar(s) into small pieces using a sharp knife — this will make it easier to melt. Add the chocolate shards to a heat-safe glass bowl.


Create a Bain-Marie by placing the glass bowl with the chocolate shards on top of a saucepan filled with water. Then, place the setup on the stove. Be careful not to get water into the chocolate.


Bring the water to a gentle simmer and stir the chocolate in the bowl as it heats. It will take some time to melt the chocolate, but using the Bain-Marie will ensure it doesn’t burn.


Once the chocolate has completely melted, take the glass bowl off the heat and gently stir it with a rubber spatula as it cools; make sure to scrape the edges. As the chocolate begins to cool and thicken slightly, swiftly move on to the next step.


Stir your powdered shrooms into the chocolate so they’re evenly dispersed.


Once the ground mushrooms and chocolate are combined, pour the mixture into your chocolate mold or onto a shallow tray lined with parchment paper.

Tap the mold or tray firmly several times to release any air.


Place the chocolate bar in the fridge and allow it to fully set — this should take no longer than a couple of hours.


Once set, you can enjoy the chocolate.

This magic mushroom chocolate bar will last in the refrigerator for up to one year, but it’s best consumed within two months to ensure the best potency.

How To Make Magic Mushroom Hot Chocolate

This simple recipe creates a soothing hot chocolate that’s infused with psilocybin. It may not be the most authentic cup of cocoa you’ve ever had, but it does the job and tastes great.

Ingredients List Equipment List
Dried magic mushrooms
Instant hot chocolate powder
Kettle or pan
Tea strainer or coffee filter
Thermal flask
Sharp knife or scissors

Here’s how to make it:

Step 1: Weigh Out a Dose of Magic Mushrooms

First, weigh out your chosen dose of magic mushrooms — multiply this dose if making for a group of people.

Step 2: Roughly Chop the Dried Shrooms

Chop the dried mushrooms into small pieces using sharp scissors or a knife. The smaller pieces ensure as much psilocybin is extracted as possible. I’d avoid grinding the mushrooms into a fine powder as it can end up in the final product as a sludge at the bottom of the cup.

Step 3: Boil a Kettle or Pan of Water

Bring a kettle or pan of water to a boil. Remove it from the heat and allow it to cool for three or four minutes.

Step 4: Combine the Water and Shrooms

In a thermal flask, add the mushrooms and the boiled water. Seal the flask, lightly shake, and allow the mixture to brew for 30 minutes to an hour. This will allow time for the psilocybin to transfer from the shrooms to the water.

Step 5: Strain the Liquid

Using a tea strainer, sieve, or coffee filter, strain the liquid and discard the mushrooms — all of the active ingredients will be in the liquid.

Step 6: Make the Hot Chocolate

Add the recommended amount of powdered instant chocolate and a small amount of freshly boiled water in a cup. Stir to create a thin paste. Next, add the mushroom-infused liquid to the cup and stir vigorously until you get a smooth, warm chocolate drink.

Step 7: Enjoy

Enjoy the hot chocolate in a comfortable setting and wait for the fun to begin.

How To Make Magic Mushroom Chocolate Milkshakes

If it’s the height of summer and a mushroom-infused hot chocolate is a little out of season, you may want to make a chocolate mushroom milkshake.

Ingredients List Equipment List
Dried magic mushrooms
2 cups of vanilla ice cream
¾ cup whole milk
A generous serving of chocolate sauce
Tall glass

This simple recipe tastes great and packs a punch:

Step 1: Weigh Out a Dose of Magic Mushrooms

First, weigh out your chosen dose of magic mushrooms. Multiply the amount and the ingredients above if you’re serving more than one person.

Step 2: Powder the Dried Shrooms

Add the dried magic mushrooms to the blender and blend until powdered. The finer the powder, the less noticeable it’ll be in the milkshake.

Remove the powdered shrooms from the blender and set aside for later.

Step 3: Create the Milkshake

Add the ice cream, milk, and chocolate sauce to the blender and blend until smooth.

Step 4: Add In the Mushroom Powder

Add the mushroom powder to the blender and blitz to combine thoroughly with the milkshake. You may need to open the lid and agitate the mixture once or twice to distribute the shrooms evenly.

Step 5: Serve and Enjoy

Pour the milkshake into a tall glass and responsibly enjoy it while cold and in a comfortable setting.

How To Store Magic Mushroom Chocolates

Turning your mushrooms into chocolates is already an excellent way to preserve the potency of your mushrooms. The chocolate will prevent the psilocybin from being exposed to UV light and oxygen, which will degrade its potency over time.

That said, it’s still important to store your shrooms correctly to ensure maximum longevity.

Store chocolates in an airtight container or bag — such as a Ziploc bag or Pyrex storage container- or wrap them in tinfoil or plastic wrap.

In cooler climates, you can keep your chocolate in a cool, dark location — such as a drawer or pantry.

For warm climates, it’s best to keep your chocolates in the fridge.

If stored correctly, your chocolate should remain close to full potency for up to a year after making it.

After a year, your shroom chocolates will still work, but each month, they’ll lose more and more of their potency. By three years, your shroom chocolates should be around half as potent as they started.

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