Abstarct: Cocoa and cocoa products are popular products that have always been welcomed by consumers because of their valuable food ingredients. The aim of this study was to enrich milk cocoa cream with Ganoderma lucidium extract powder and its effects on physical, chemical, phenolic compounds, rheological and sensory properties and color indicators of cocoa cream. Also, changes in acidity and peroxide of enriched samples were measured over a period of 30 days and the results were compared with control samples (without extract). In this study, various extracts of Ganoderma were obtained: extracts using water solvent (aqueous extract), extracts using alcohol solvent (hydroalcoholic extract) and extracts using alcohol and water (polysaccharide extract). Since the IC50 values of hydroalcoholic extract were lower than other treatments and its phenolic content was higher than other treatments, hydroalcoholic extract was used to enrich milk cocoa cream at levels of 1, 2, 2.5 and 3%. The results of the study of the rheological properties of the enriched samples showed the lubrication behavior with shear in all samples. Increasing the concentration of the extract increased the viscosity of all fortified chocolates compared to the control sample. The results of the study of the effects of the extract on the color indices of fortified cocoa cream also showed that, with increasing the percentage of extract, the color components L *, b * and a * and chroma factor in cocoa cream samples significantly decreased and the Hugh component to Increased significantly. With increasing the percentage of Ganoderma extract, the moisture content, total sugar and phenolic compounds of cocoa cream samples increased significantly. With increasing enrichment, the bitter taste due to the presence of ganoderic acid also increased, which reduced the desirability in terms of taste and overall acceptance of the samples from the point of view of panelists. As a result, among the enriched samples, the highest acceptance rate (more than 70%) was allocated to the samples with low levels of enrichment, 1% and 2%. The acidity and peroxide content of the samples increased and decreased, respectively, with increasing levels of Ganoderma. Also, with increasing storage time, the acidity and peroxide content of the samples increased. In general, according to the results obtained from rheological, sensory and other physical and chemical properties, compared to other levels of enrichment, enrichment of milk cocoa cream with Ganoderma mushroom extract up to 2% compared to the sample of control cocoa cream, Produced beneficial chocolate with high phenolic compounds, acceptable rheological and sensory properties, which can be considered the right amount to enrich this product.