Introduction
Are you looking for a show-stopping dessert that is easy to make and sure to impress your guests? Look no further than this Arnott’s Choc Ripple Yule Log recipe. This classic Australian treat is a crowd-pleaser, featuring layers of chocolate biscuits and whipped cream that are rolled together to create a festive log. Not only is it delicious, but it’s also a fun and creative way to bring a bit of holiday cheer to your table.
Ingredients
- 1 x 250g packet of Arnott’s Choc Ripple biscuits
- 600ml thickened cream
- 2 tbsp icing sugar, sifted
- 1 tsp vanilla extract
- 1/4 cup chocolate shavings, to decorate
- 1/4 cup cocoa powder, to dust
Instructions
- Whip the cream, icing sugar and vanilla extract in a bowl until soft peaks form.
- Spread a little cream mixture onto the bottom of a serving platter to prevent the log from sliding.
- Take one biscuit and spread a generous layer of cream over the top.
- Place another biscuit on top and repeat until all biscuits are used up, finishing with a layer of cream on top.
- Using a palette knife, smooth the cream over the top and sides of the log.
- Sprinkle chocolate shavings over the top of the log.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Remove from the fridge and dust with cocoa powder before serving.
Nutritional Information
Each slice (1/8th of the log) contains:
- Calories: 417
- Protein: 3.7g
- Fat: 31.6g
- Carbohydrates: 31.5g
- Sugar: 20.5g
- Sodium: 88mg
Cooking Time
Total time: 30 minutes prep, 4 hours chilling time
Equipment
- Mixing bowl
- Electric mixer or whisk
- Serving platter
- Palette knife
- Plastic wrap
- Grater for chocolate shavings
Serving Suggestions
This Arnott’s Choc Ripple Yule Log is perfect for serving as a festive dessert during the holiday season. Pair it with a cup of tea or coffee for a delicious afternoon treat.
Variations
If you want to mix things up, you can try adding different flavours to the cream mixture. For example, you could add a teaspoon of peppermint extract for a minty twist, or a tablespoon of Bailey’s Irish Cream for an adult version of this classic dessert.
Substitutions
If you can’t find Arnott’s Choc Ripple biscuits, you can substitute them for any chocolate wafer biscuit. You can also use whipped coconut cream instead of dairy cream if you are vegan or lactose intolerant.
Storage
Store any leftover Arnott’s Choc Ripple Yule Log in an airtight container in the fridge for up to 3 days.
Tips
- Make sure the cream is whipped to soft peaks and not over-whipped, or it will become too thick and difficult to spread.
- Don’t worry if the log cracks a little when you roll it up – it will still taste delicious!
- For an extra festive touch, you can decorate the log with Christmas sprinkles or dust it with edible gold glitter.
Notes
This recipe serves 8 people, but you can easily double the ingredients to make a larger log if you have a bigger crowd to feed.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can make this recipe up to 24 hours in advance. Simply cover it with plastic wrap and store it in the fridge until you are ready to serve.
Can I freeze this recipe?
No, this recipe is not suitable for freezing as the biscuits will become soggy when thawed.
Personal Thoughts
The Arnott’s Choc Ripple Yule Log is a delicious and easy-to-make dessert that is perfect for the holiday season. The combination of chocolate biscuits and whipped cream is a classic that never goes out of style, and the festive log shape adds a bit of fun to your table. I love how versatile this recipe is – you can experiment with different flavours and decorations to make it your own. Overall, I highly recommend giving this recipe a try!