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Raspberry Double Choc Ripple

Raspberry Double Choc Ripple

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By Robert Campbell – Master Baker OX RABBIT

The OX RABBIT twist on your favourite Arnott’s biscuits! 

Ingredients:

Cake: 

  • 1 Packet of Arnott’s Chocolate Ripple Biscuits
  • 250g Dark Chocolate
  • 1 Packet Fresh As Freeze Dried Raspberries
  • 500ml Thickened Cream

Required: 

  • Freezer
  • Microwave

Method:

Melt the dark chocolate in the microwave in 30 second bursts until it is completely melted, then dip the biscuits in and allow to completely cool. 

Whisk the cream until it is nearly at stiff peaks and add half of the half of the pack of freeze dried raspberries,  continue to whisk until completely combined. Then lay down about half a metre of cling wrap and place a 30cm square of baking paper on top. 

Using a spoon create a base of cream about 20cm long, then place a cooled biscuit standing up in the cream. Apply a dollop of cream onto another biscuit and wedge it together with the one already standing on the cream base, continue this process until all of the biscuits are wedged together and standing on the cream base. 

Using the remaining cream, encase all the biscuits. Now roll the baking paper neatly around the Chocolate Ripple & place in the freezer for at least 2 hours to set. 

Remove from freezer 30 minutes prior to eating & serve using a warm knife to slice. Garnish with more freeze dried raspberries on top. 

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