adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Easter egg choc ripple wreath recipe
0 Likes
Prep Time:
590 minutes
Cook Time:
5 minutes
Total Time:
595 minutes
Wow guests with a simple, 5-ingredient no-bake Easter cake that delights all ages.
Ingredients:
  • 200g dark chocolate, chopped
  • 900ml thickened cream
  • 2 (250g each) pkts Arnotts Choc Ripple Biscuits
  • 3 (30g each) Flake bars
  • Easter eggs, to decorate
Instructions:
  • Place the chocolate in a heatproof bowl. Warm 750ml (3 cups) of the cream in a small saucepan over medium heat until just boiling. Pour the hot cream over the chocolate, stirring until melted and smooth. Chill in the fridge for 1 1/2 hours, stirring occasionally, until slightly thickened.
  • Beat the chocolate mixture with electric beaters until it resembles whipped cream. Spread approximately 1/2 cup of the mixture in a 3cm-thick, 17cm wide circle on a serving plate.
  • Take a biscuit and generously spread it with the luscious chocolate mixture, then sandwich it with another biscuit. Stand the biscuit sandwich upright on the plate and repeat with the rest of the biscuits to form a wreath. Finish by spreading the remaining chocolate mixture over the top. Refrigerate overnight to let the biscuits soften.
  • Beat the remaining cream until soft peaks form, then spread it on top of the wreath. Slice the Flakes lengthwise and sprinkle them over the cream. Fill the wreath with Easter eggs and enjoy your delicious creation!

Similar Recipes