I'm not going to lie, a classic chocolate ripple cake is my weak point at Christmas! Its also my husbands favorite dessert so that doesn't help with the temptation lol lol lol. So this year I'm doing my own twist on this classic and making 'Peppermint Choc Ripple Stacks'. My theory is by doing this we wont over eat on the yumminess and each serving in positioned .... or well lets face it that's probably not true. We will probably still eat more than we should, but hey its Christmas!
Ingredients: Makes 4- 6
- 250g Of Chocolate Biscuits
- 4 X 35g Peppermint Chocolate Bars
- 600ml Double Cream
- Icing Sugar
- Metal Baking Tray
Method:
1. Place your metal baking tray in the fridge to cool.
2. Chop your chocolate bars length ways to have some long chards for decorating your stack tops, then also have some smaller pieces (more like a crumble) for inside. Once chopped put into a bowl and into the fridge to keep cool.
3. Whip your double cream, adding icing sugar one table spoon at a time until its sweetened to your taste. Its best to blend after each tablespoon you add and taste before you add anymore.
4. Take your baking tray out of the fridge.
5. On the flat side of your first chocolate biscuit, cover with cream using a butter knife, then place on the cold tray. Put a dollop of cream on top of that biscuit sprinkle some of your smaller peppermint chocolate bar pieces on top. Get another biscuit and cover the flat side again with some cream and then place on top of the existing biscuit. Repeat the process until your stack is at a height that you’re comfortable with. I usually do 5-6 biscuits. Make the rest of your stacks spacing them out so your have room to do the outside of each after step 6.
6. Before you do the outside of each stack, place your tray back in the fridge for 10 minutes. This will help the stacks stick together better and hold when your doing the outside. Also put your bowl of whipped cream in the fridge to keep cool.
7. After 10 minutes remove your tray & cream bowl from the fridge. Using your butter knife, start ‘icing’ the outside with cream working from the bottom and spreading upwards.
8. Lastly cover the top of your stacks with cream and decorate with peppermint chocolate chards. Place in the fridge for at least 2 hours before serving.
Tip: To remove smoothly from the baking tray use a flat knife by gently starting on one side cutting through the bottom cream to the other side. You will then be able to place the knife back under to lift and place on a dessert plate.