It has been bought to my attention that I haven’t baked much lately. It’s true, since my month of liquid food I have kind of got out of the habit. As with almost everything, I always find it pays to start small, so today I am here to show you a recipe I made up. Well, not completely made up. One of my first memories is of making Chocolate Ripple Cake with my mum. Back then the production line method really appealed to me. These days I am all for minimum effort, maximum result and boy do these babies deliver.
For this recipe you will need:
- 1 Packet of Chocolate Ripple Biscuits
- 250 ml of Cream
- 1 Teaspoon of Icing Sugar
- 3 drops of Vanilla Essence
- 1 Sachet of White Wings Chocolate Mouse
- 2/3 of a Cup of Milk
- Raspberries for Garnish (optional)
- Liquor of your choice (optional)
The process is very simple:
1. Beat the living daylights out of the Chocolate Ribble biscuits to form the biscuit crumb. As I mentioned, this is a lazy persons recipe so I just took a rolling-pin to the packing (Also I think that may have been the most redneck thing I have ever said!) and emptied them in to a bowl. It’s at this point you can add a small amount of liquor to the crumb mix if you so choose.
2. In a separate bowl whip cream, icing sugar and vanilla essence together until it reaches soft peak consistency.
3. In a third bowl. Use the milk and the chocolate mouse sachet to make the mouse as per the instructions.
4. Now we begin the layering process. For my version I used wineglasses. You can use any glass you like. Start by spooning in enough cream to cover the bottom of the glass, followed by the biscuit crumb, then the chocolate mouse, followed by another layer of crumb. Repeat the layers until you are happy with the effect or you run out.
5. Top with a few raspberries. Cover with glad wrap and leave in the fridge for at least 8 hours. This gives the biscuit crumbs some time to absorb the other layers and turn in to a wonderful soft texture.
6. Remove from fridge and dig in!