The last thing I want to do at Christmas is spend all my time in the kitchen. I’m all about the quick and simple recipes, and they don’t get much simpler than my Grandma’s Chocolate Ripple Christmas Log. My Grandmother would often make this at Christmas (but she would add a drop of liqueur to the cream!) and given how delicious it is I couldn’t believe how simple it was. No baking required and best made the night before – all you need to do is make room in the fridge.
What you’ll need
1 packet of chocolate ripple biscuits
250ml full cream
1 teaspoon icing sugar
1 teaspoon vanilla essence
Can add coffee liqueur or alcohol if you like!
Serves 15 and takes about 20 minutes to make.
Whip together cream, sugar, vanilla and liqueur until it forms stiff peaks and is thick. Spread a thin layer of cream on a rectangular serving platter, this will serve as the base. Begin to sandwich the biscuits together on their sides with cream between each one. Continue until you have completed one row the length of your platter.
Use the remaining cream to completely cover the biscuits. Rough – up the exterior and decorate with flake chocolate.
Refrigerate for 6 hours or overnight. The biscuits will soften and when you cut into it, it will have a lovely striped effect. Best not to cut too big a slices as it is quite sweet but incredibly moreish!