Looking for a dessert that will impress your guests this Christmas? Let us introduce you to the simple yet elegant Choc Ripple Christmas Wreath. It’s a fun and delicious dessert that isn't too complicated, and looks nothing short of spectacularly festive!

Not to mention, this dish only requires a few ingredients that you can find easily in any supermarket. So, get ready to blow everyone away with your baking skills – even if you’re a beginner like I am.

Source: Taste.com.au

Here are the ingredients you need:

1. 900ml thickened cream
2. Two 250-gram packets of Arnott’s Choc Ripple biscuits (about 38 biscuits)
3. Strawberries, to serve
4. Raspberries, to serve
5. Blueberries, to serve
6. Mint leaves, to serve

Start off by whisking two-thirds of the cream in a large bowl until firm peaks form. Next, spread one side of each biscuit with two tablespoons of whipped cream. Stand the biscuits on the edges of a round springform pan, forming a wreath shape.

As the base of the wreath is formed, sandwich the biscuits together with whipped cream. Continue until the wreath is complete. Spread the top and centre of the wreath with the remaining whipped cream. Then place the dessert in the fridge for six hours to chill.

Once chilled, whisk the remaining cream in a bowl until firm peaks form. Gently pull the dessert out of the fridge. Spread the whipped cream on the top and sides of the chilled dessert and then decorate with fresh berries, such as strawberries, raspberries, blueberries and mint.

Serve the homemade Christmas wreath immediately!

 

[Jan A]

Like many fans of this dessert, I have made it as a chocolate log over many years. It's nice to see it as a wreath for a change. For adults, I have on occasion added a brushing of a fortified wine (tokay, muscat) to the biscuits before joining them with the cream. The finished product needs to be consumed when it reaches 6 to 8 hours in the refrigerator as it does not keep well. Fortunately, finishing it off is usually not a problem as it is delicious.

 

[JayKay]

I've made numerous chocolate ripple cake logs, too.
I love the variety of toppings you can use.
Grated peppermint crisps look good at Christmas, too.
Chocolate ripple cakes are a great way to make numbers for birthday cakes, too...eg
40, 70 etc.