Peppermint Ripple Slice
Preparation time is 30minutes
Total time is 30minutes
Serve is for 12 people
Difficulty level: 2 out of 4
6 Ingredients
Number of servings
12
- 1 packet chocolate ripple biscuits
- 600milliliter thickened cream
- 1 block peppermint chocolate
- 4tablespoons caster sugar
- 1teaspoons vanilla extract
- 1 punnet raspberries (to serve, optional)
Nutrition per serving
1420kJ / 341Cal
1420 Kilojoules or 341 Calories
16% of daily energy intake*
Protein
2.5grams
Fat
24.5grams
Carbs
26.8grams
Sugars
19.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Just a twist on an Aussie Favourite Choc Ripple Slice. Grandsons favourite, he called it a Peppermint Fridge Cake. 6 to 10 hrs in the fridge, is the only set time needed.
Instruction tip
Use other chocolate flavour combos to give it your own twist, perfect for an easy throw together quick treat for Christmas, Australia Day, Valentines Day, Birthdays. Just any time is a good time for one of these.
Method
Step 1 of 4
To have this for your evening dessert, put this together in the morning or the night before. Pop your cream, castor sugar and vanilla in bowl and whip till peaks start to form. Grate as much peppermint chocolate in and stir till mixed. I used the Darrel Lea Dark Peppermint Chocolate, minty fresh.
Step 2 of 4
Start and sandwich biscuits together till you've made a log, I like to use up as many biscuits as I can so I added some to each side. Still making sure I had enough cream to coat the outside. Always end up with an S shape.
Step 3 of 4
Grate some extra chocolate on top, to be fancy.
Step 4 of 4
Pop in fridge, best left overnight then the biscuits have gone soft and then it's easy to slice.
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Disclaimer
Woolworths customer recipe: This is a bunch member recipe. It hasn’t been created or tested by Woolworths. Any recipe content or claims may or may not be accurate.