Milo mousse ripple cake recipe
No baking required! Just bought biscuits, Milo cream and dark chocolate to make up this heavenly choc dessert that will become your new favourite.
– 600ml ctn thickened cream
– 1 cup Milo, plus extra, to decorate
– 2 tbsp caster sugar
– 2 tbsp cocoa powder
– 250g pkt Arnott’s Choc Ripple biscuits
– 80g dark chocolate melts
4 Method Steps
Use an electric beater to beat the cream, Milo, sugar and cocoa powder in a large bowl until firm peaks form.
Spread a little of the cream mixture in a long strip down the centre of a large serving plate (about 25cm long). Spread 1 biscuit with 1 1/2 tsp cream mixture. Sandwich with another biscuit. Continue with 4 more biscuits, spreading 1 1/2 tsp cream mixture on each. Place the stack on its side in the cream at the end of the plate. Repeat with the remaining biscuits, creating 3 more stacks of 6 biscuits each, lining up each stack behind the other, to form a log shape. Reserve the 3 remaining biscuits to decorate, if you like. Spread the remaining cream mixture over the biscuit log to cover it entirely. Cover the cake loosely with foil. Place in the fridge for 6 hours, or overnight, to set.
Meanwhile, to make chocolate bark, line a large baking tray with baking paper. Place chocolate melts in a small microwave-safe bowl. Microwave on High in 30-second bursts, stirring in between each burst, until melted. Pour onto the prepared tray and use a palette knife or the back of a metal spoon to spread thinly. Working quickly, roll up the baking paper from the shortest end to form a cylinder. Place in the fridge for 30 minutes, or overnight, until needed. Once set, unroll to create pieces of chocolate bark.
Remove cake from the fridge. Decorate with bark and coarsely chopped biscuits. Sprinkle with extra Milo. Serve immediately or keep in the fridge until ready to serve.
source – cooking365coza