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Easy choc ripple wreath
Easy choc ripple wreath
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Prep Time:
525 minutes
Cook Time:
Total Time:
525 minutes
Impress guests with a festive chocolate ripple wreath. No baking required - assemble the day before with biscuits and cream, then decorate for the perfect Christmas centerpiece.
Ingredients:
  • 1010.00 gm thickened cream
  • 24.00 gm icing sugar
  • 1/2 tsp finely grated orange rind
  • 40.00 ml Cointreau (see note)
  • 2 x 250g packets choc ripple biscuits
  • 10 Oreo cookies
  • 12 mini meringue drops
  • 125.00 ml Maltesers
  • 125.00 ml Jaffas
  • 1/2 x 180g packet BB’s mint balls
  • Icing snowflakes, to serve
  • Christmas sprinkles, to serve
  • Fresh mint leaves, to serve
  • Icing sugar, to serve
Instructions:
  • With an electric mixer, whip up 3 cups of cream with icing sugar and orange zest until stiff peaks form. Gently incorporate Cointreau by folding it in.
  • Spoon half of the cream mixture into a resealable bag and cut off a small corner. Pipe a 20cm circle on a serving plate to create a base. Coat one side of a biscuit with some cream mixture and stand it upright on the plate. Repeat with another biscuit and place it in front of the first one to sandwich them together. Using the cream circle as a guide, continue sandwiching biscuits with cream to form a wreath shape. Coat all biscuits with the rest of the cream mixture. Chill in the fridge overnight to set.
  • With an electric mixer, whip the remaining cup of cream until it forms soft peaks. Spread the wreath with the whipped cream, then top it with Oreos, mini meringues, Maltesers, Jaffas, mint balls, snowflakes, sprinkles, and mint leaves. Finish by dusting with icing sugar before serving.

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