Arnott's Choc Ripple Mini Cherry Cakes

Celebrate Christmas with a delicious spin on Arnott’s iconic Choc Ripple Cake! These Mini Choc Ripple Cherry Cakes bring a festive touch to your dessert table, featuring the classic rich chocolate flavour of Choc Ripple biscuits, creamy layers, and the sweetness of cherries. Quick to prepare and chilled overnight, it’s the ultimate no-fuss Aussie favourite for your Christmas celebrations.

Note: Arnott’s Choc Ripple not available in New Zealand.

Servings:9
Occasion:Dessert, Entertaining
Preparation Time:30 minutes
Chill Time:8 hrs or overnight

Made with

Choc Ripple

Buy now

Ingredients

250g Arnott’s Choc Ripple biscuits 
600ml thickened cream
2 tbs cocoa powder
2 tbsp icing sugar
½ cup morella cherries, chopped
dark chocolate curls and fresh cherries to serve

Preparation

Step 1

In a large bowl, using an electric mixer, beat cream, sifted cocoa and icing sugar until firm peaks form. Divide mixture in half and add chopped cherries to one bowl.

Step 2

Line a tray with baking paper.  Lay out 9 biscuits and top each with 2 tsp cherry cream and layer with another biscuit. Continue stacking biscuits, one more time, finishing with a biscuit (3 biscuits in each stack).

Step 3

Cover the stacks with plain cream and reserve some of the cream to spread on them before serving. Cover loosely and chill for 8 hrs or overnight.  

Step 4

Spread remaining cream over top and sides of cakes. Transfer to serving plates. Pipe remaining cream onto tops. Sprinkle with chocolate curls. Top with cherries.  

Notes