250- Chocolate ripple biscuit
75g butter to combine
½ cup brown sugar
300ml thicken cream
50g chocolate to decorate
1Tbls vanilla extract
150g caramel filling
Method: Using Delicake Master
Assemble Master base & sleeve.
Crush biscuits in a processor & combine with 75g melted butter, Mix well.
Spread over base firmly, put the lid on and refrigerate for a minimum of 10 minutes
Cream cheese mixture:
Combine cream cheese, sugar in a bowl till combined then add vanilla using an electric mixer. Add whipped cream and combine. Add grated chocolate in the mix.
Chef’s note: spay inside the sleeve for flawless results.
Set in the fridge for 6 hours or overnight.
Just before serving, remove the lid; decorate with walnuts, chocolate & drizzle caramel then remove the sleeve.
Re-assemble, by putting the sleeve and lid on to store in the fridge.