Caramilk Choc Ripple Log will be appearing on our table this Christmas and i’m most excited. We enjoy a Choc Ripple log every Christmas, but with the addition of Caramilk it takes it to a new level.
If you’ve never made one of these magic cakes as my 6yr old calls it, they are so easy and absolutely divine. The biscuits don’t go soggy but turn into cake overnight and it’s worth the wait.
250g packet of Arnott’s Choc Ripples
600ml thickened cream
1 block of Cadbury Caramilk chocolate (or two if you’re obsessed).
1/2 cup of Baileys
Store bought caramel
Break off one row of chocolate, grate or shred with a vegetable peeler and set aside to use as a garnish.
Break the remaining chocolate and melt for 1-2 minutes or until smooth (you can grate if you prefer and avoid melting.
Using a stand or handheld mixer, whip the cream for two minutes until thick. Add either your grated or melted chocolate to the cream and mix until until fluffy and whipped.
Place a small amount of cream on a tray, dunk each biscuit in Baileys if you wish to use it, add a heaped tablespoon of cream to each biscuit and sandwich together to create a log or wreath.
Cover the entire log in cream, drizzle over caramel and top with reserved shredded Caramilk. Refrigerate overnight and enjoy the caramel cakey goodness.