Double Choc Ripple Christmas Log

Servings:10
Occasion:Dessert, Entertaining
Preparation Time:25 mins
Chill Time:8+ hours (or overnight)

Watch

Made with

Choc Ripple

Ingredients

600ml thickened cream
¼ cup (25g) cocoa powder
2 tbsp icing sugar mixture
250g pkt Arnott’s Choc Ripple biscuits

Ingredients

Decorations

50g white chocolate Melts, melted
4 Arnott’s Royals biscuits
2 Arnott’s Gaiety biscuits
6 strawberry creams, cut into wing shapes
2 Arnott’s Tiny Teddy biscuits
fresh raspberries
fresh strawberries

Preparation

Step 1

Place cream in the bowl of an electric mixer, sift the cocoa and icing sugar over cream; whisk until firm peaks form. Reserve a third of the cream mixture; refrigerate.

Step 2

Spread a little of the cream mixture in a line on a serving plate. Spread 2 tsp of cream on the flat side of a biscuit and sandwich with another biscuit.

Step 3

Spread another 2 tsp of cream on top of the biscuit sandwich. Place biscuit sandwich on its side over the cream on the plate.

Step 4

Repeat with remaining biscuits and more cream to form a long log. Spread approximately ⅔ of the remaining cream mixture all over the log, enough to cover the log.

Step 5

Refrigerate for 8 hours or preferably overnight.

Step 6

To serve, spread reserved cream over log. Use a fork to create a wood pattern. Decorate as desired.

Step 7

TOADSTOOLS: Place melted chocolate in a zip lock bag; pipe chocolate dots onto the Royals biscuits. Cut Gaiety biscuits into 4 batons. Use a little chocolate to stick each baton to the Royals.

Step 8

TINY TEDDY FAIRIES: Pipe a little chocolate onto strawberry cream wings and stick onto the Tiny Teddy biscuits.

Step 9

Decorate log with toadstools, Tiny Teddy fairies and fresh berries.