Easy Choc Ripple Wreath
The Easy Choc Ripple Wreath is a quick, no-bake dessert popular in Australia, perfect for festive occasions. It features Choc Ripple biscuits layered with whipped cream to form a circular wreath shape. The biscuits soften as they chill, creating a cake-like texture.For decoration, toppings like fresh berries, chocolate shavings, or nuts are added, making it visually appealing and delicious. It's easy to assemble and requires refrigeration to set, making it a convenient and crowd-pleasing treat.
Ingredients
- 4 cups thickened cream
- 2 tbsp icing sugar
- 1/2 tsp finely grated orange rind
- 2 tbsp Cointreau (see note)
- 2 x 250g packets choc ripple biscuits
- 10 Oreo cookies
- 12 mini meringue drops
- 1/2 cup Maltesers
- 1/2 cup 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
- Using an electric mixer, beat 3 cups cream, icing sugar and orange rind until firm peaks form. Fold in Cointreau.
- Spoon 1/2 cup cream mixture into a snap-lock bag. Snip 2cm off one corner. Pipe a 20cm circle on a flat serving plate to form a base. Spread flat side of 1 biscuit with a little cream mixture. Stand biscuit upright on its edge on cream on serving plate. Spread another biscuit with a little cream mixture. Place in front of the biscuit on plate and sandwich together. Using the piped cream round as a guide, continue to sandwich biscuits together with cream mixture to form a wreath shape. Spread biscuits all over with remaining cream mixture. Refrigerate overnight to set.
Notes
- You can omit the Cointreau in this recipe, if you prefer. If you do, just double the amount of grated orange rind.
Nutrition
Calories: 1749kcalCarbohydrates: 38.9gProtein: 4gFat: 27.6gSaturated Fat: 16.9gCholesterol: 0.1mgSodium: 156mgFiber: 0.8g
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