Pumpkin Bubbling Bath Truffles Recipe

Instructions

Step 1: In a small heat-safe container, add 170 g of shea butter, 128 g of cocoa butter, 14 g of papaya extract, 29 g of glycerin, and 29 g of polysorbate 80. Place the container in the microwave and melt the butters using 30-60 bursts. The cocoa butter takes a little while to melt. Be careful when removing it from the microwave, as it may be very hot.

Step 2: Add 12 g of Cashmere and 12 g of Pumpkin Spice Fragrance Oils. Stir and set aside.

Step 3: Place a fine mesh sifter over a large container. Add 709 g of baking soda, 199 g of citric acid, and 114 g of cream of tartar. Push the ingredients through the sifter to get rid of chunks. Add dark red Brazilian clay. Use a whisk to mix the ingredients together.

Step 4: Very carefully, add 425 g of SLSA to the large container (do not put it through the sifter). Add the SLSA very last. SLSA is extremely fine and powdery, and it can become airborne very easily. You may want to wear a mask during this step to avoid breathing in any SLSA. While it isn’t dangerous, it is irritating and can make you cough if you breathe it in. Once all the ingredients have been added, slowly mix together the dry ingredients using a whisk.

Step 5: Add about ⅓ of the melted butter mixture. The hotter the liquid ingredients are when added, the softer the final “dough” will be. Adding the liquid when it’s hot reduces the need to microwave it later. Use your hands to incorporate the liquid and powder ingredients together. If you prefer, you could also use a stand or hand mixer for this step. Make sure to incorporate any powders that tend to hang out at the bottom of the bowl.

Step 6: Continue adding the liquid ingredients to the dry and mix together until fully incorporated. The final texture will be very similar to bread dough – soft, workable, and slightly sticky. The texture of the mixture depends on the temperature of the butters. The warmer the dough, the softer it will be.

Step 7: We found a dough temperature of about 85-100°F is a great moldable texture. If your dough is cooler than that, place the entire mixture into the microwave for 10-20 seconds to warm it.

Step 8: Use the ice cream scoop to scoop the mixture onto freezer paper. Wax paper or parchment paper will also work. Continue to create the scoops until all the mixture is gone.

Step 9: Sprinkle the top of each truffle with Gold Sparkle Mica. If you like a heavier application of sparkle, use the Powder Duster. Use the Powder Sprayer for lighter dusting.

Step 10: Allow the truffles to harden and dry for about 3 days. If you live in a very humid area, it may take longer. The truffles will always be a little bit delicate, even when they have hardened.

Step 11: To use, fill the tub with hot water. Once it’s about ¾ full, break up the truffle directly under the faucet to activate the bubbles. Enjoy.