Still looking for a quick and easy dessert to make for Christmas Day? Look no further than my Chocolate Ripple Christmas Wreath! It’s also as pretty as a picture and delicious to boot!
Making this could not be easier. Get a pack of plain chocolate biscuits, whip up some cream. Add a hefty splash of booze – I chose amaretto but you could use limoncello or Baileys or Kirsch, whatever you have or like. Add a large spoonful of icing sugar into the cream and stir through.
Then sandwich your biscuits together with the cream mixture and shape into a wreath.
Don’t worry too much about getting the shape perfect at first. Once you have the general shape you can push the biscuits together to make a neater circle. Then cover the top and sides with the remaining cream mixture.
Pop this into the fridge for a few hours to set. Then decorate – I used cherries, blueberries, strawberries and mint leaves.
Wow! Has anyone else felt that 2016 was a tumultuous year? I am so glad to be coming to the end of it. I am exhausted and looking forward to the break. No work for me until 6 January so I have a lot of time for some much required r&r.
- 1 pack plain chocolate biscuits
- 500ml thickened cream
- 1 tbsp icing sugar
- 1 tbsp Amaretto or liqueur of your choice
- Cherries, berries and mint leaves to decorate
- Pour the cream into a large bowl and beat until firm peaks form. Add the Amaretto and icing sugar and fold through.
- Spread each biscuit with approximately 2 teaspoons of the cream and sandwich together. Form into a wreath shape.
- Cover with the remaining cream and place in the fridge to set for four hours or overnight.
- When ready to serve, garnish with cherries, berries and mint leaves.