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Arnott’s Choc Ripple Chocolate Mousse Cake

Arnott’s Choc Ripple Chocolate Mousse Cake

Arnott's Product
Choc Ripple >
  • Servings: 16
  • Occasion: Dessert, Entertaining
  • Cooking time: 10 minutes
  • Chill time: 3 hours

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.


  • 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.

Nailed this recipe? Share your bikkie baking creations and tag @ArnottsBiscuits in your post for a chance to be featured on our social pages! 

And, if you’re looking for something else to whip up in a flash, discover more delicious and easy Arnott’s recipes here.

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