The other day, I made ‘Choc Ripple Biscuit & Ricotta Dessert’, and it seemed my husband didn’t like it. He said it was grainy, and Cream would taste better than Ricotta. So I made this dessert today, using up all leftover Arnott’s Choc Ripple Biscuits. The whipped Cream was flavoured with Mint Syrup that I made a few days ago. You can add Crème de Menthe instead, if you have it. My husband said it was much better.
Makes
4 Servings
Ingredients
300ml Thickened Cream
1 tablespoon Caster Sugar
2 tablespoons Mint Syrup *optional
*Note: If you don’t add Mint Syrup, add extra Caster Sugar and Peppermint Extract
A few drops Peppermint Extract
1/2 pack (125g) Arnott’s Choc Ripple Biscuits
Fresh Mint for decoration *optional
Mint Chocolate Thins for decoration *optional
Method
- Using a whisk or electric mixer, beat Cream and Caster Sugar in a bowl until soft peaks form. Add Mint Syrup (*optional) and Peppermint Extract, and beat well. *Note: If you don’t add Mint Syrup, add extra Caster Sugar and Peppermint Extract.
- Break Arnott’s Choc Ripple Biscuits into small pieces, add to the Cream mixture, and mix to combine. Spoon the mixture into serving glasses, and leave in the fridge for a few hours.
- Before you serve, add Fresh Mint and Mint Chocolate Thins for decoration, but they are optional.
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