Celebrate this Christmas with our gorgeous Gluten-Free Choc Ripple Mini Drip Cakes! No baking required, these mini drip cakes come in the perfect portion sizes for entertaining. Using our delicious gluten-free choc ripple biscuits as the secret ingredient, this recipe is creamy, easy and oh-so-satisfying!
Note: Arnott’s Choc Ripple (Gluten Free) not available in New Zealand.
Step 1 Place honey and water in a small bowl. Stir to combine. Line a tray with baking paper. This tray will be used to hold the biscuits.
Step 2 Brush a choc ripple biscuit with the honey mixture. Top the biscuit with 1 ½ tsp of double cream. Brush another biscuit with the honey mixture and place this on top of the cream.
Step 3 Repeat step 2 until you have 4 piles of 4 biscuits, sitting on the baking tray. No need to place cream on the top of each stack as this will be covered in chocolate. Using a knife, smooth the cream around the stack, filling in any spaces with cream.
Step 4 Put the biscuit stacks in the fridge for 8 hours or overnight.
Step 5 Remove the biscuit stacks from the fridge. Place chocolate and oil in a small microwave safe bowl. Heat on 60% power for 30 second bursts until melted.
Step 6 Using a teaspoon, gently pour the melted chocolate on top of the stacks. Gently push the chocolate with the back of the spoon to help some chocolate drip over the sides. Decorate and chill until ready to serve.