Women have been consuming their placentas after birth in the U.S. and Mexico since about the 1970s. There are believed to be many benefits to this practice, and its been a growing trend. Most commonly, the placenta is dehydrated and ground into a fine powder. The powder is then inserted into capsules, and consumed like a vitamin. There are other ways to consume your placenta including making smoothies, or stir-frying it. Today’s recipe will be on using your placenta powder to make delicious chocolate truffles.
Chocolate Placenta Truffles
Prep time: 10 minutes
Cook time: 15 minutes
Chilling and Rolling time: 2 hours, 20 minutes
Yield: Makes 30-40 chocolate truffles
8 ounces of semi-sweet chocolate, chopped into small pieces
1/2 cup of heavy whipping cream (can use coconut milk instead)
1 teaspoon of vanilla extract
Placenta powder (amount will vary based on size of placenta)
Optional (for different flavor results):
Mint leaves (1 bunch, stems removed, chopped, about 1 cup)
Cinnamon and cardamon (1 cinnamon stick, 2 cardamom pods)
Almond extract (1 teaspoon)
Orange juice (2 tablespoons)
Raspberry puree (2 tablespoons)
Finely chopped walnuts
Finely chopped almonds
Freeze dried raspberry powder
1 In a small, heavy saucepan bring the heavy whipping cream or coconut milk to a simmer (stir and scrape down the sides with a spatula every few minutes).
If adding mint or other solids, add after the cream/milk simmers. Skip vanilla in next step. Remove from heat and let seep for an hour. Strain away solids, and return the cream/milk to a simmer and proceed with recipe.
2 Place the chocolate in a separate bowl. Pour the cream/milk over the chocolate, add the vanilla and placenta powder, and allow to stand for a few minutes. Stir until smooth. This chocolate and cream/milk mixture is called ganache. If needed, add more hot cream or coconut milk until mixture becomes smooth.
3 Allow to cool, then place in the refrigerator for two hours.
4 Use a teaspoon or melon baller to roll out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight.
5 Roll in cocoa powder, orange zest, raspberry powder, or chopped nuts and serve, or place back in the refrigerator until needed.
The possibilities for flavors and toppings are endless! Don’t be afraid to experiment and find your favorite flavors.