Milo Mousse Ripple Cake Recipe

No baking required! Just bought biscuits, Milo cream and dark chocolate make up this heavenly choc dessert that will become your new favourite.

The ingredient of Milo Mousse Ripple Cake Recipe

• 600ml ctn thickened cream
• 1 cup milo plus extra to decorate
• 2 tablespoons caster sugar
• 2 tablespoons cocoa powder
• 250g pkt arnottu2019s choc ripple biscuits
• 80g dark chocolate melts

The Instruction of milo mousse ripple cake recipe

• use an electric beater to beat the cream milo sugar and cocoa powder in a large bowl until firm peaks form
• spread a little of the cream mixture in a long strip down the centre of a large serving plate about 25cm long spread 1 biscuit with 1 1 2 tsp cream mixture sandwich with another biscuit continue with 4 more biscuits spreading 1 1 2 tsp cream mixture on each place the stack on its side in the cream at the end of the plate repeat with the remaining biscuits creating 3 more stacks of 6 biscuits each lining up each stack behind the other to form a log shape reserve the 3 remaining biscuits to decorate if you like spread the remaining cream mixture over the biscuit log to cover it entirely cover the cake loosely with foil place in the fridge for 6 hours or overnight to set
• meanwhile to make chocolate bark line a large baking tray with baking paper place chocolate melts in a small microwave safe bowl microwave on high in 30 second bursts stirring in between each burst until melted pour onto the prepared tray and use a palette knife or the back of a metal spoon to spread thinly working quickly roll up the baking paper from the shortest end to form a cylinder place in the fridge for 30 minutes or overnight until needed once set unroll to create pieces of chocolate bark
• remove cake from fridge decorate with bark and coarsely chopped biscuits sprinkle with extra milo serve immediately or keep in the fridge until ready to serve

Nutritions of Milo Mousse Ripple Cake Recipe

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