This dessert is perfect for the spooky season! Use our Arnott's Choc Ripple biscuits or Gluten Free Choc Ripple biscuits for an easy shortcut to a delicious chooclate cake, with no baking required!
Step 1 Place cream into a medium bowl, then beat with an electric mixer until stiff peaks form. Spread a small amount of cream onto the base of a serving plate.
Step 2 Spread 1-2 teaspoons of cream on the base of a biscuit, then sandwich with another biscuit. Top the sandwiched biscuits with another 1-2 teaspoons of cream, then another biscuit. Place biscuits on their side onto the serving plate.
Step 3 Repeat the above until all biscuits have been used and form a log.
Step 4 Meanwhile, chop the chocolate into small pieces and place it in a heatproof bowl.
Step 5 Place cream in a small saucepan and heat, ensuring it does not boil. Pour cream over the chocolate and stir until the chocolate is melted. Set aside for 30 minutes or until cool.
Step 6 Whip ganache until light and fluffy. Spread the ganache over the log to thoroughly coat. Chill overnight or for 8 hours.
Step 7 Line a baking tray with paper. Place white melts in a small microwave-safe bowl and heat for 30-second intervals on 60% power until melted.
Step 8 Drop a spoonful of melted chocolate onto a baking tray and use the back of a spoon to spread the chocolate into ghost shapes. Place two currants on each white chocolate ghost for the ghosts’ eyes.
Step 9 Decorate the log with ghosts before serving.