Mint Slice Chocolate Log

Serves 8-10, Prep 45 mins

½ cup chocolate-flavoured milk

250g packet Choc Ripple biscuits

PEPPERMINT FILLING

1¾ cups thickened cream

200g packet Mint Slice biscuits

CHOCOLATE CREAM

200g block dark cooking chocolate, chopped

2 cups thickened cream

1 To make peppermint filling, beat cream in small bowl of an electric mixer until soft peaks form. Finely chop half the biscuits, reserving remaining biscuits for decoration. Fold chopped biscuits into cream.

2 Spread ¾ cup of the peppermint filling into a 4cm x 38cm long strip down the centre of a large, rectangular serving plate.

3 Place milk in a shallow dish. Dip two chocolate biscuits into milk, then sandwich together with 1 level tblsp filling. Stand upright on its edge in the cream at one end of the plate.

4 Working with one biscuit at a time, dip into milk, then spoon 1 level tblsp filling over one side. Press against biscuits on plate. Repeat with remaining biscuits, milk and filling to form a log shape.

5 To make chocolate cream, 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 15 to 20 minutes, or until slightly thickened.

6 Meanwhile, beat remaining cream in small bowl of an electric mixer until soft peaks form. Fold into chocolate mixture.

7 Spread chocolate cream evenly over top and sides of log. Refrigerate, covered, overnight.

8 To serve, slice reserved biscuits. Sprinkle over top of log. Cut log diagonally into 3cm thick slices to serve.