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Milo mousse ripple cake recipe
Milo mousse ripple cake recipe
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Prep Time:
1440 minutes
Cook Time:
Total Time:
1440 minutes
No-bake Milo cream and dark chocolate dessert with biscuits - a heavenly treat!
Ingredients:
  • 600ml ctn thickened cream
  • 250.00 ml Milo, plus extra, to decorate
  • 40.00 gm caster sugar
  • 20.00 gm cocoa powder
  • 250g pkt Arnott’s Choc Ripple biscuits
  • 80g dark chocolate melts
Instructions:
  • In a large bowl, use an electric beater to whip cream, Milo, sugar, and cocoa powder until stiff peaks form.
  • Spread a thin layer of the cream mixture down the center of a large serving plate. Spread 1 biscuit with 1 1/2 tsp of the cream mixture and make a sandwich with another biscuit. Repeat with 4 more biscuits. Arrange the stacks in a row on the plate to form a log shape. Save 3 biscuits for decoration. Spread the rest of the cream mixture over the log to cover it completely. Cover with foil and refrigerate for at least 6 hours or overnight before serving.
  • To make chocolate bark, lay a large baking tray with parchment paper. Melt chocolate melts in a small microwave-safe bowl in 30-second intervals on High, stirring in between until smooth. Spread the melted chocolate thinly on the tray using a palette knife or the back of a metal spoon. Roll up the parchment paper from the shorter end swiftly to create a cylinder. Chill in the fridge for 30 minutes or overnight. Unroll to enjoy delicious chocolate bark.
  • Take the cake out of the fridge and adorn it with chocolate bark and roughly chopped biscuits. Sprinkle with additional Milo. Serve right away or refrigerate until serving time.

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