Insert the butterfly into the Thermomix bowl. Add the cream and mix on Speed 3 until slightly thickened.
Add the cocoa powder, vanilla extract and caster sugar and mix on Speed 3 until soft peaks form (this can take anywhere between 10 seconds and a couple of minutes depending on the freshness of your cream, so make sure you watch it carefully as you don't want to over-whip the cream).
Spread 1-2 tablespoons of the chocolate whipped cream along the base of your serving dish.
Hold one chocolate ripple biscuit in your hand. Spread a teaspoon of chocolate whipped cream onto the flat edge and place another chocolate ripple biscuit on top. Repeat until you have a stack of 5 biscuits in your hand.
Place the stack standing upright onto the cream on the serving plate. Repeat with another 5 biscuits and then join that stack to the serving platter to form one long log. Repeat until all of the biscuits have been used.
Use the remaining chocolate whipped cream to spread over the entire outside of the log.
For best results, place in the fridge overnight.
Decorate with Maltesers, chopped honeycomb and fresh raspberries before serving.