Christmas Chocolate Ripple Cake Wreath

This Christmas Chocolate Ripple Cake Wreath is the perfect showstopper dessert! Topped with caramel sauce, Nutella, Malteser reindeers and silver baubles... it makes a great table centrepiece!

5 from 3 votes

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Course: Dessert

Cuisine: Christmas

Prep Time: 15

Chilling time: 6

Total Time: 6 15

Servings: serves

Calories: 421kcal

Author: Lucy Mathieson

Equipment

Beaters, stand-mixer or Thermomix

Ingredients

1200 ml thickened cream
3 teaspoon vanilla extract
3 tbs caster sugar
500 g Arnotts Chocolate Ripple biscuits or any plain chocolate biscuit

caramel sauce to decorate
Nutella to decorate
Malteser reindeers to decorate
silver edible balls to decorate

Instructions

Conventional Method

Place the cream, vanilla extract and caster sugar into a bowl. Beat with hand-held beaters or a stand mixer until soft peaks form. This will take quite a while due to the volume of cream - if you prefer, you can whip the cream in 2 seperate batches.
Spread some of the whipped cream in a large circle along the outside edge of your serving plate.
Hold one chocolate ripple biscuit in your hand. Spread a teaspoon of whipped cream onto the flat edge and place another chocolate ripple biscuit on top. Repeat until you have a stack of 3 biscuits in your hand.
Stand the stack upright onto the cream on the serving plate. Repeat with another 3 biscuits and then join that stack to the serving platter to begin to form one circular 'wreath'.
Repeat until all of the biscuits have been used.
Use the remaining whipped cream to spread over the entire outside of the wreath (you may have some leftover).
Decorate by drizzling caramel sauce and Nutella (see note) over the top of the wreath. Add the Malteser reindeers (pressing in firmly enough to stay put!). Sprinkle over the edible silver balls.
For best results, place in the fridge overnight to allow the biscuits to soften.

Thermomix Method

Place the cream, vanilla extract and caster sugar into a clean and dry Thermomix bowl. Whip on Speed 3.5 until soft peaks form (this will take quite a while due to the volume of cream - I recommend doing this in 2 batches).
Spread some of the whipped cream in a large circle along the outside edge of your serving plate.
Hold one chocolate ripple biscuit in your hand. Spread a teaspoon of whipped cream onto the flat edge and place another chocolate ripple biscuit on top.
Repeat until you have a stack of 3 biscuits in your hand. Stand the stack upright onto the cream on the serving plate.
Repeat with another 3 biscuits and then join that stack to the serving platter to begin to form one circular 'wreath'. Repeat until all of the biscuits have been used.
Use the remaining whipped cream to spread over the entire outside of the wreath (you may have some leftover).
Decorate by drizzling caramel sauce and Nutella (see note) over the top of the wreath.
Add the Malteser reindeers (pressing in firmly enough to stay put!).
Sprinkle over the edible silver balls. For best results, place in the fridge overnight to allow the biscuits to soften.

Notes

RECIPE NOTES & TIPS:

Cold cream whips best – Pop your bowl and beaters in the fridge for 10 minutes before starting.
Work in batches – If your bowl is small, whip the cream in two batches to avoid overwhipping.
Chocolate Ripple Biscuits - Substitute with any plain chocolate biscuit if these are not available.
Use softened Nutella – Microwave it for 10–15 seconds to drizzle easily.
Make ahead – Assemble the wreath the night before serving so the biscuits soften perfectly.
Decorate just before serving – Add final toppings just before serving for the freshest look.
Storage – Keep in the fridge, covered, for up to 2 days.
Presentation idea – Serve on a large white platter and dust with a little icing sugar “snow” for extra wow factor.

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