Day four at Wimbledon. The grass courts are starting to look a little worn but the players look bright eyed and bushy tailed. The crowds are anticipating the start of the next match between Food for Think and her opponent. There are a few umbrellas lurking as we are in for a sprinkling of rain today. Let’s hope it doesn’t cause too much disruption.
The players step onto the court, the ball boys and girls run into position. The opponent to serve. Food for Think squats into position, bouncing from side to side, swivelling the racket between her hands. The opponent serves and Food for Think reacts quickly and hits the ball cross court to start the rally.
Coffee and chocolate is an old tradition. The flavours compliment each other so well and there are thousands of variations on this pairing but I thought I would add my own twist when creating these truffles. I stumbled upon a pot of popping candy on the baking isle at the supermarket and it took me back to my childhood. So I thought I would roll each of my Lavazza Espresso Chocolate Truffles with popping candy and watch the faces of my tasters. And I couldn’t alienate the grown ups so I rolled half in chocolate honeycomb too. This recipe is definitely going to be a #NewTradition of mine – a real show stopper.
Don’t forget, you could be in with a chance of winning lots of Lavazza goodies, including 350 iTunes vouchers and tickets to Wimbledon (comp closes 19 June). Simply head to wimbledon.lavazza.com to take part in the ‘Enjoy Your New Tradition’ competition. And if you don’t win, you can still purchase the Limited Edition Wimbledon A Modo Mio machine here.
What is your favourite coffee recipe? Let me know and I could be testing it out as one of #NewTradition entries!
Lavazza Espresso Chocolate Truffles
For the truffles
170g dark chocolate
120ml double cream
1 tbsp unsalted butter
Pinch of salt
1 tsp vanilla extract
60ml brewed espresso (I used Lavazza A Modo Mio Soavemente)
For the toppings
Tub of popping candy
2 x Dairy Milk crunchy bars, crushed
1. Break the chocolate and place in a heatproof bowl. Place the cream, butter and salt into a pan and bring to a simmer over a medium heat.
2. Pour the cream mixture over the chocolate and let sit until melted. Whisk until smooth.
3. Whisk in the espresso and vanilla extract.
4. Pour into a shallow baking dish and refrigerate until firm (I left it overnight)
5. Roll ganache into balls, then roll in popping candy or crunchy bar.
6. Transfer to a parchment lined baking tray and pop back in the fridge for an hour before serving.