Have you ever been to see an osteopath? I hadn't before last Monday. I honestly had no idea what I was getting myself into. I was completely unprepared for what was about to happen when I walked into the office that Monday evening.
I started seeing the osteopath to relieve the shoulder pain I've been experience for years. There was a lot of pressing and poking. There were even air punches. Yes, air punches where the osteopath was using my left arm to punch the air. I felt awkward, a little stupid, mildly embarrassed, and I spent most of the appointment trying desperately to hold back the laughter. I didn't mean any disrespect to the science of osteopathy when I was quasi-laughing, but I was more laughing at myself in this situation. Maybe I lack maturity, but I found the whole thing rather funny.
My shoulder really hurts and I need it fixed, but when I was rolling back and forth over the osteopaths arm to apparently work out stiffness in my back, I'm pretty sure I giggled a few times. I had no idea that a session with an osteopath would be a full-body experience. Osteopathy has worked for a number of people, so I'm going to keep going, but I kind of wish there was a camera there to record the session so that I could get a good laugh later while indulging in a few of these tea-flavored chocolate truffles.
These chocolate truffles (adapted from here) make me forget (albeit temporarily) the embarrassment I felt at my first osteo appointment. The truffles are perfectly smooth, mildly floral and citrusy from the lavender and Earl grey. You could infuse the cream with any of your favorite teas/herbs, but I love Earl grey and lavender. For a more pronounced flavor, double up on the tea and infuse the cream for longer.
Earl grey lavender chocolate truffles
Makes about 24 truffles
- 2/3 cup ( mL) 35% cream
- 2 tbsp (28 grams) unsalted butter
- 2 tsp Earl grey lavender tea leaves
- 170 grams dark chocolate (I used this Saint-Domingue Cacao Barry 70% chocolate)
- ~1 cup cocoa powder for coating the truffles
- In a small saucepan, combine the butter and the cream, and heat over medium heat to melt the butter. Bring the mixture to a light simmer, add the tea, and reduce the heat to medium-low. Continue simmering for about 10 minutes to infuse the cream with the tea flavor.
- In the meantime, pulse the dark chocolate pistoles in the food processor to grind the chocolate. Transfer the ground chocolate to a metal bowl.
- When the tea has steeped sufficiently, strain the cream mixture over the chocolate, pressing the tea leaves into the strainer to extract all the cream. Whisk the cream/chocolate mixture until the chocolate is melted and the mixture is smooth.
- Cover the bowl with plastic wrap and chill it for about 2 hours until the mixture is firm enough to scoop and roll into truffles.
- Toss each truffle in the cocoa powder to coat it, tapping off the excess.
- Store the truffles in an airtight container.