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.
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.