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Arnott’s Choc Ripple Mini Cakes

Arnott’s Choc Ripple Mini Cakes

Arnott's Product
Choc Ripple >
  • Servings: 6
  • Occasion: Dessert, Snack, Entertaining
  • Cooking time: 0 mins
  • Prep time: 30 mins
  • Chill time: 6 hrs

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.


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.


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