Arnott’s Choc Ripple Chocolate Mousse Cake

Asked to bring a plate? This one’s a piece of cake! With its no-bake biscuit base and unexpected apricot jam layer, Arnott's Choc Ripple Chocolate Mousse Cake lends a tangy but delicious surprise to every bite.

Note: Arnott’s Choc Ripple not available in New Zealand.

Servings:16
Occasion:Dessert, Entertaining
Cooking Time:10 minutes
Chill Time:3 hours

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Made with

Choc Ripple

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Ingredients

250g Arnott’s Choc Ripple biscuits
100g butter, melted
2 tbsp apricot jam
400g dark chocolate, chopped
600ml thickened cream
Fresh raspberries and cream to serve

Preparation

Step 1

Base: Grease and line a 22cm springform tin. Place Choc Ripple biscuits in the food processor and process until finely crushed. Add butter and process until combined.

Step 2

Spoon mixture into base of pan and smooth over with the back of spoon. Refrigerate.

Step 3

Filling: Remove cream from the refrigerator and let it stand for 20 minutes before you melt the chocolate. Place chocolate in a large heatproof bowl over a saucepan of simmering water. Stir until melted and smooth.

Step 4

Remove chocolate from heat and let cool (see note).

Step 5

Meanwhile, place the apricot jam in a small glass or microwave safe bowl and microwave for 20 seconds until warmed and slightly runny. Spread over the Choc Ripple base.

Step 6

Using an electric mixer, beat cream until soft peaks form. Gently pour chocolate into the cream and mix for a few seconds then use a spatula or large metal spoon to finish mixing.

Step 7

Pour chocolate mixture over the base in the prepared tin and smooth over with a spatula. Cover and chill for 3 hours or until set.

Step 8

Dust with cocoa and serve with berries and fresh cream.

Notes