NO BAKE BLISS
Who knew Clinkers could be so fancy! Under the decadent dark choc mousse and smooth ganache, you'll find a rocky road biscuit base.
GIANT CHOC CRACKLE
ROCK THE TOPPERS!
rocky road ripple cake
serves 10 | prep 30 mins (+6hours cjilling 7 cooling) cooking 5 mins
600ml ctn thickened cream
55g (¼ cup) caster sugar
30g (¼ cup) cocoa powder, sifted
80g (1/2 cup) unsalted roasted peanuts, coarsely chopped, plus extra, to decorate
70g (1/3 cup) glace cherries, coarsely chopped
30g (½ cup) mini marshmallows, halved
250g pkt Arnott's Choc Ripple biscuits
150g dark chocolate, chopped
Pink and white marshmallows, and maraschino cherries, to decorate
Use electric beaters to beat the cream, sugar and cocoa in a large bowl until firm peaks form. Transfer half the mixture to a separate bowl. Add the peanuts, Spread a little of the plain cream mixture in a long strip down the centre of a large serving plate (about 25cm long). Spread 1 tablespoonful of the peanut cream mixture over 1 biscuit. Sandwich with another biscuit. Continue layering with 4 more Biscuits and more peanut cream mixture to create a stack of 6 biscuits. Place the stack, on its Side, crossways at the start of the cream mixture-strip on the plate. Repeat layering with more biscuits and remaining peanut cream mixture to create 3 more biscuit stacks, placing each stack behind the-last to form a log. Reserve 3 remaining biscuits. Spread the remaining plain cream mixture over the top and sides of the Log to cover. Cover loosely with foil. Place in the fridge for 6 hours or overnight to Set. Place the chocolate in a small microwave-safe bowl. Microwave on High, stirring every 30 seconds) until melted and smooth. Set aside to cool slightly. Drizzle the melted chocolate over the cake. Cut reserved biscuits in half and arrange on top of the cake. Top with marshmallows, maraschino cherries and extra peanuts. Serve immediately.
