Hero Image Recipe Arnott’s Choc Ripple Chocolate Mousse Cake

Arnott’s Choc Ripple Chocolate Mousse Cake

Asked to bring a plate? This one’s a piece of cake! With its no-bake biscuit base and unexpected apricot jam layer, Arnott's Choc Ripple Chocolate Mousse Cake lends a tangy but delicious surprise to every bite.

Note: Arnott’s Choc Ripple not available in New Zealand.





  • Servings:16
  • Occasion:Dessert, Entertaining
  • Cooking Time:10 minutes
  • Chill Time:3 hours


Made with

Image pack Choc Ripple

Choc Ripple

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  • 250g Arnott’s Choc Ripple biscuits
  • 100g butter, melted
  • 2 tbsp apricot jam
  • 400g dark chocolate, chopped
  • 600ml thickened cream
  • Fresh raspberries and cream to serve


Step 1
Base: Grease and line a 22cm springform tin. Place Choc Ripple biscuits in the food processor and process until finely crushed. Add butter and process until combined.
Step 2
Spoon mixture into base of pan and smooth over with the back of spoon. Refrigerate.
Step 3
Filling: Remove cream from the refrigerator and let it stand for 20 minutes before you melt the chocolate. Place chocolate in a large heatproof bowl over a saucepan of simmering water. Stir until melted and smooth.
Step 4
Remove chocolate from heat and let cool (see note).
Step 5
Meanwhile, place the apricot jam in a small glass or microwave safe bowl and microwave for 20 seconds until warmed and slightly runny. Spread over the Choc Ripple base.
Step 6
Using an electric mixer, beat cream until soft peaks form. Gently pour chocolate into the cream and mix for a few seconds then use a spatula or large metal spoon to finish mixing.
Step 7
Pour chocolate mixture over the base in the prepared tin and smooth over with a spatula. Cover and chill for 3 hours or until set.
Step 8
Dust with cocoa and serve with berries and fresh cream.


  • The cream and chocolate need to be similar temperatures in order for the mixture to achieve a smooth texture
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