SERVES 4

3 Eggs
200ml/7fl oz double cream
100g 72%(or higher) dark chocolate broken into small pieces
1 tbsp chopped rosemary

.  .  .  .  .  .

Heat the cream and chopped rosemary in a saucepan until the
cream is just too hot to touch ... don’t boil it !

Leave the cream to cool and infuse with the rosemary flavour,
then place in fridge after 20min of cooling

When chilled, strain out the rosemary pieces and whip the double
cream until soft peaks form when the whisk is removed

Separate the eggs and whip the whites till hard peaks form when
the whisk is removed

Warm the chocolate in a bowl over a pan of simmering water,
take off the heat as soon as melted and combine with the yolks
(take care not to heat too much, or the chocolate will grain or
the yolks will cook) ... I know I’m making it sound difficult, but
it’s easier than it sounds

While the chocolate mixture is still melted fold in the cream until
well combined, then carefully fold in the whipped whites

Pour into serving dishes and chill for two hours or more. This
will leave you with a strong but light dark chocolate and
rosemary mousse ... delicious !
 

Recipe by Mat Follas for The happy egg co.

PREPARE 10 MINUTES  COOK 14 MINUTES (plus time for icing)

MAKES 20 BISCUITS

Biscuits
2 Happy Eggs
1 cup of Caster sugar
2 cups of Plain flour
100g Butter
Zest & juice of 1 orange
1 tsp Cinnamon
1 tsp Mace
1 tsp Nutmeg

Icing
250g Icing sugar
120g Butter
1-2 tblsp milk
Food colouring to suit

.  .  .  .  .  .

Biscuits
Mix the butter and sugar together until they form a creamy paste.
Continue mixing and add the eggs, zest & juice, flour and spices
(If it’s too dry, add a little warm water).
Roll the mixture into 1” diameter balls. Place on a greased baking
tray, with at least 1” space around them. Press the tops gently
with a fork to flatten them slightly. Place in a preheated oven at
180°C for 12-14 minutes.

The biscuits are ready when they have just started to brown
around the edges. Leave to cool on a baking tray

Icing
Mix the butter and icing sugar together in a bowl, adding the milk
as needed to make a smooth paste (It’s much easier if you warm
the butter first)

To make the spider’s web pattern on your biscuits, first, spread
uncoloured icing over the biscuit. Then, with a piping bag or an
icing pen, draw concentric circles of the coloured icing. Quickly,
while the icing is still wet, use a toothpick to drag a line from the
centre of the circles to the outside edge, every 30° or so.
Hey presto! A Spiders web!