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

Choc Ripple

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Ingredients

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

Preparation

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.

Notes