Choc Ripple Christmas Wreath – Repost from 2016

Still looking for a quick and easy dessert to make for Christmas Day?  Look no further than my Chocolate Ripple Christmas Wreath!  It’s also as pretty as a picture and delicious to  boot!

Making this could not be easier.  Get a pack of plain chocolate biscuits, whip up some cream.  Add a hefty splash of booze – I chose amaretto but you could use limoncello or Baileys or Kirsch, whatever you have or like.  Add a large spoonful of icing sugar into the cream and stir through.

Then sandwich your biscuits together with the cream mixture and shape into a wreath.

Don’t worry too much about getting the shape perfect at first.  Once you have the general shape you can push the biscuits together to make a neater circle.  Then cover the top and sides with the remaining cream mixture.

Pop this into the fridge for a few hours to set.  Then decorate – I used cherries, blueberries, strawberries and mint leaves.

Wow!  Has anyone else felt that 2016 was a tumultuous year?  I am so glad to be coming to the end of it.  I am exhausted and looking forward to the break.  No work for me until 6 January so I have a lot of time for some much required r&r.

Choc Ripple Christmas Wreath

Print Recipe

A quick, easy and delicious festive dessert.

• Author: Taryn Fryer

Ingredients

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• 1 pack plain chocolate biscuits
• 500ml thickened cream
• 1 tbsp icing sugar
• 1 tbsp Amaretto or liqueur of your choice
• Cherries, berries and mint leaves to decorate

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Instructions

1. Pour the cream into a large bowl and beat until firm peaks form. Add the Amaretto and icing sugar and fold through.
2. Spread each biscuit with approximately 2 teaspoons of the cream and sandwich together. Form into a wreath shape.
3. Cover with the remaining cream and place in the fridge to set for four hours or overnight.
4. When ready to serve, garnish with cherries, berries and mint leaves.

Wishing you all the very best for the Festive Season!  I hope it’s wonderful however you choose to celebrate.

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