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Gaytime cob loaf dip recipe
Gaytime cob loaf dip recipe
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Prep Time:
150 minutes
Cook Time:
Total Time:
150 minutes
Indulgent Caramilk and malt biscuit cob dessert inspired by Golden Gaytime ice cream. Creamy mousse-filled dip topped with Aussie bikkies, perfect for Christmas.
Ingredients:
  • 375ml (1½ cups) milk
  • 195g pkt Green’s Golden Gaytime Mousse mix
  • Large cob loaf
  • 180g pkt Caramilk chocolate, melted, cooled slightly
  • 100g malt biscuits, finely chopped
  • Bought caramel sauce, to drizzle
  • Assorted biscuits, to serve
Instructions:
  • Pour the milk into a large bowl and sprinkle the pudding mix over it, but keep the Gaytime crumbs aside. Utilize electric beaters to combine on low speed. Increase the speed to high and beat for 3 minutes until thickened. Chill in the fridge for 1 hour to set.
  • Using a serrated knife, slice off the top 4cm of the cob. Remove the bread inside, leaving a 1cm-thick shell. Save the inside and top for later use.
  • Coat one-quarter of the cob with the melted Caramilk chocolate, then sprinkle with chopped biscuits. Allow it to set. Repeat this process until the cob is completely covered, then set it aside to set completely.
  • Transfer the velvety mousse into the chocolate cob. Generously drizzle with caramel sauce and sprinkle with the exquisite Golden Gaytime crumbs you set aside. Accompany with biscuits for a delightful dipping experience.

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