½ cup chocolate-flavoured milk
250g packet Arnott’s Choc Ripple biscuits
1 ¾ cups thickened cream
200g packet Arnott’s Mint Slice biscuits
200g block dark cooking chocolate, chopped
2 cups thickened cream
To make peppermint cream, beat cream in a small bowl of an electric mixer until soft peaks form. Finely chop half the biscuits, reserving remaining biscuits for decoration. Fold chopped biscuit into cream.
Spread ¾ cup of the peppermint filling into a 4cm x 38cm long strip down the centre of a large, rectangular serving plate.
Place milk in a shallow dish. Dip two chocolate biscuits into milk, then sandwich together with 1 level tablespoon filling. Stand upright on its edge in the cream at one end of the plate.
Working with one biscuit at a time, dip into milk, then spoon 1 level tablespoon filling over one side. Press against biscuits on plate. Repeat with remaining biscuits, milk and filling to form a log-shape.
To make chocolate filling, place chocolate and ½ cup of the cream in a large heatproof bowl, sitting over a saucepan of simmering water. Stir until smooth. Remove bowl. Refrigerate, stirring every 5 minutes for about 15 to 20 minutes, or until slightly thickened.
Meanwhile, beat remaining cream in a small bowl of an electric mixer until soft peaks form. Fold into chocolate mixture.
Spread chocolate cream evenly over top and sides of log. Refrigerate, covered, overnight.
To serve, coarsely chop reserved biscuits. Sprinkle over top of log. Cut diagonally into 3cm thick slices.
TIP! Log needs to be refrigerated overnight to allow biscuits to soften. If chocolate cream is too firm for reserved biscuits to stick, heat a palette knife under hot water then spread over top of cream to soften.