I saw a picture of these biscuits by Dan Lepard and got totally tripped out trying to get my head around how they could work.
I’m going to admit, I sat, for about an hour, with paper and scissors attempting to copy his instructions to create the chequered look, getting increasingly frustrated. Then finally, in a flurry of tiny paper strips, it clicked! And I headed to the kitchen.
J returned from work a few hours later to biscuits juuust coming out of the oven (yeah they took a while, chilling then cutting and stacking then chilling some more), and a brandy-infused dark chocolate mousse setting in the fridge. The mousse was surprisingly pleasant, sans cream, and incredibly simple to whip up. Well it would have been had I not over-warmed my eggs on the stove and slightly cooked them.. resulting a some delicious white lumps through the otherwise smooth fudgy pudding.. I wouldn’t bother heating the egg whites next time. Unless, of course, I happened to be pregnant..
Chequerboard Biscuits and Dark Chocolate Mousse by Dan Lepard – recipe here.
I thought it’d be fun to show you how silly some of my shoots get. With the sunlight rapidly diminishing, the only spot of light happened to fall on the bed.. no time to tide area up – just.get.photo