Hero Image Recipe Arnott’s Choc Ripple Mini Cakes

Arnott’s Choc Ripple Mini Cakes

Recipe for Arnott's Choc Ripple Mini Cakes. Super quick and easy, these deliciously light mini cakes are perfect for whipping up in a flash and will be loved by all.





  • Servings:6
  • Occasion:Dessert, Snack, Entertaining
  • Cooking Time:0 mins
  • Preparation Time:30 mins
  • Chill Time:6 hrs

Made with

Image pack Choc Ripple

Choc Ripple

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  • 250g Arnott’s Choc Ripple biscuits
  • 600ml thickened cream
  • Dark chocolate curls, raspberries and cocoa for dusting, to serve


Step 1
In a large bowl, using an electric mixer, beat cream until firm peaks form.
Step 2
Line a tray with baking paper. Place 6 biscuits on prepared tray. Top each with 1 tblsp cream and layer with another biscuit. Continue stacking biscuits, 2 more times, finishing with a biscuit (4 biscuits in each stack).
Step 3
Cover the stacks with cream and reserve some of the cream to spread on them before serving. Cover loosely and chill for 6 hrs or overnight.
Step 4
Spread remaining cream over top and sides of cakes. Top with raspberries, chocolate curls and a dust of cocoa.


  • Can be prepared up to 2 days in advance.
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