There are many variations of this dessert – I think everyone I know has made this as a child! This is a decadent version that tastes amazing!
Hints & Tips
- I use Arnott’s Chocolate Ripple Biscuits in this recipe but any similar biscuits can be used.
- I used Baileys Chocolat Luxe for my chocolate liqueur but you can use Baileys Irish Creme or any chocolate liqueur.
- Creme de Menthe is a mint liqueur used in cocktail making – made by a number of different brands, any will do.
- You can make this recipe without soaking the biscuits in alcohol – best if serving to young children!
- You will need a 51cm x 20cm Rectangular Platter to make this dessert. If you have a smaller, rectangular platter, you will find you will need to stick the extra biscuits on each side. I have done this before, you just cover it with cream.
- Peppermint Crisp is a milk chocolate bar filled with a multitude of thin cylinders of mint-flavoured toffee.
- Veg
- Category: Desserts, Vegetarian
Ingredients
- 1 250g Packet of Chocolate Ripple Biscuits
- 600 milliliters Thickened Cream
- 1 tablespoon Caster Sugar
- 1 teaspoon Vanilla Extract
- Chocolate Liqueur
- Creme de Menthe Liqueur
- 2 x 35g Bars Nestle Peppermint Crisp Bars
- 50 grams Lindt 70% Cocoa Dark Chocolate
Instructions
- Chop the Peppermint Crisp and Lindt Chocolate bars into chocolate slivers and place in a bowl.
- Place the thickened cream, vanilla extract and caster sugar into a large mixing bowl. Add a 2 dashes of creme de menthe to the cream.
- Using an electric mixer, whisk the cream until stiff and thick.
- In a flat bowl, add the chocolate liqueur and some creme the de menthe liqueur. Mix well. Taste. You want a nice chocolate mint taste. Add more creme de menthe until this is achieved.
- Spread a 3cm track of thick cream down the middle of the rectangular platter.
- Dunk a chocolate ripple biscuit into the chocolate mint cream liqueur, both sides. Lift and drain excess liqueur from the biscuit. Using a spatula, spread some cream on the biscuit and stand it up, creme side facing inwards, on the left end of the track of cream on the rectangular platter.
- Take another biscuit and repeat. Each biscuit is to be placed next to the last biscuit, cream side facing in, on the platter so they are all stuck together. Repeat until all biscuits form a log.
- Spread the remaining cream on top of and on all sides of the log to cover completely.
- Sprinkle the slivers of chocolate all over the cream log.
- Refrigerate for at least 6 hours.
- Slice diagonally across the log when serving to serve layers of the chocolate mint ripple log.
Leave a Reply