Add this Chocolate Ripple Wreath to your Christmas table. Assemble the day before with biscuits and cream, then just decorate on the day. I have made this one a couple of times, and it definitely provides the wow factor !
Ingredients
- 4 cups thickened cream
- 2 tablespoons icing sugar
- 1/2 teaspoon finely grated orange rind
- 2 tablespoons Cointreau
- 2 x 250g packets choc ripple biscuits
- 10 Oreo cookies
- 12 mini meringue drops
- 1/2 cup Maltesers
- 1/2 cup Jaffas
- 1/2 x 180g packet BB’s mint balls
- Icing snowflakes, to serve
- Christmas sprinkles, to serve
- Fresh mint leaves, to serve
- Icing sugar, to serve
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Using an electric mixer, beat 3 cups cream, icing sugar and orange rind until firm peaks form. Fold in Cointreau.
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Spoon 1/2 cup cream mixture into a snap-lock bag. Snip 2cm off one corner. Pipe a 20cm circle on a flat serving plate to form a base. Spread flat side of 1 biscuit with a little cream mixture. Stand biscuit upright on its edge on cream on serving plate. Spread another biscuit with a little cream mixture. Place in front of the biscuit on plate and sandwich together. Using the piped cream round as a guide, continue to sandwich biscuits together with cream mixture to form a wreath shape. Spread biscuits all over with remaining cream mixture. Refrigerate overnight to set.
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Using an electric mixer, beat the remaining cream until just-firm peaks form. Spread wreath with cream. Decorate with Fruit, or Oreos, mini meringues, Maltesers, Jaffas, mint balls, snow flakes, sprinkles and mint leaves. Dust with icing sugar. Serve.