An iconic Australian dessert, Chocolate Ripple cake is made with Arnott’s Chocolate Ripple biscuits and sweetened whipped cream with a touch of vanilla. Perfect for Christmas and entertaining, it comes together in a matter of minutes – no baking required!
Ingredients
250 grams Chocolate Ripple biscuits approx. 27 biscuits. (if you are making it into a wreath, you will need 375 grams, 1 and ½ packets).
600 ml thickened cream (if you’re making a wreath, you will need 3 cups of cream).
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