Condensed Milk Choc Ripple is a delightful dessert that has captured my heart with its rich, fudgy layers and creamy textures. This indulgent treat combines the deliciousness of Choc Ripple biscuits soaked in a sweetened condensed milk and cocoa mixture, baked to perfection. Whether you’re hosting a party or simply treating yourself, this dessert is sure to impress. It’s a simple yet show-stopping option that pairs wonderfully with a scoop of vanilla ice cream, making it a perfect choice for any occasion. Let’s dive into this easy recipe that will satisfy your sweet cravings!

Why You’ll Love This Condensed Milk Choc Ripple

This Condensed Milk Choc Ripple is not just a dessert; it’s a celebration of flavors and textures! Here are a few reasons why you’ll adore this recipe:

Quick preparation time of just 45 minutes, making it perfect for last-minute gatherings.
Rich and fudgy texture that melts in your mouth.
Versatile dessert that can be served warm or chilled.
Great for both kids and adults alike, making it a hit at family gatherings.
Can be made ahead of time, perfect for meal prepping.
Utilizes basic ingredients, including sweetened condensed milk, making it easy to whip up!
Pairs beautifully with vanilla ice cream — a match made in heaven!
An Australian classic that’s loved by many, adding a touch of nostalgia to your dessert table.

Ingredients for Condensed Milk Choc Ripple

Gather these items:

395 g can sweetened condensed milk
1 egg
1 tsp vanilla extract
125 ml (1/2 cup) milk
2 tbsp cocoa powder
1 tbsp plain flour
250 g packet Arnott’s Choc Ripple biscuits
100 g CADBURY Baking Dark Chocolate, chopped
CADBURY Baking Dark Chocolate Melts, melted, to drizzle
Vanilla ice cream, to serve
Cocoa powder, to dust

How to Make Condensed Milk Choc Ripple Step-by-Step

Step 1: Preheat oven to 180°C (160°C fan-forced). Grease and line a 10 x 20 cm loaf pan with baking paper, leaving sides overhanging for easy removal.
Step 2: In a jug, whisk together condensed milk, egg, vanilla extract, milk, cocoa powder, and flour until smooth.
Step 3: Place one-third of the Choc Ripple biscuits in the prepared pan to cover the base.
Step 4: Pour one-third of the condensed milk mixture over the biscuits and sprinkle with 30 g chopped dark chocolate.
Step 5: Repeat layering twice more with the remaining biscuits, condensed milk mixture, and dark chocolate, pressing lightly on the top layer.
Step 6: Bake for 35 minutes or until set but slightly wobbly in the center.
Step 7: Allow to cool in the pan for 15 minutes before lifting onto a serving platter.
Step 8: Melt the dark chocolate melts and drizzle over the top, then dust with cocoa powder.
Step 9: Serve warm or at room temperature with vanilla ice cream.

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Pro Tips for the Perfect Condensed Milk Choc Ripple

Keep these in mind:

For a firmer texture, refrigerate the dessert for a few hours before serving.
For an extra chocolatey flavor, use premium dark chocolate for the drizzle.
Always let the dessert cool before cutting to maintain its shape.
For a no-bake version, try using cold ingredients and setting it in the fridge instead.

Best Ways to Serve Condensed Milk Choc Ripple

Here are some serving suggestions:

Top with a generous scoop of vanilla ice cream for a classic pairing.
Serve with fresh berries to add a refreshing contrast.
Drizzle with caramel sauce for an extra indulgent treat.

How to Store and Reheat Condensed Milk Choc Ripple

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop a slice in the microwave for a few seconds until warm. This dessert is also great for meal prep, as it can be made ahead of time and enjoyed later.

Frequently Asked Questions About Condensed Milk Choc Ripple

What’s the secret to perfect Condensed Milk Choc Ripple?

The secret lies in the layering process; ensure that each layer is evenly distributed for the best texture. Using quality ingredients, especially the sweetened condensed milk chocolate ripple, enhances the overall taste.

Can I make Condensed Milk Choc Ripple ahead of time?

Absolutely! This dessert can be prepared a day in advance. Just store it in the refrigerator until you’re ready to serve. It’s a fantastic option for parties or gatherings.

How do I avoid common mistakes with Condensed Milk Choc Ripple?

To avoid common mistakes, make sure to follow the baking time closely. Overbaking can lead to a dry dessert, while underbaking may leave it too gooey. Achieving the right balance is key!

Variations of Condensed Milk Choc Ripple You Can Try

Here are a few delicious variations you can experiment with:

Add chopped nuts like walnuts or hazelnuts for a crunchy texture.
Incorporate a layer of caramel sauce between the biscuits for a sweet surprise.
Try using different flavored biscuits, such as ginger or chocolate mint, for a unique twist.
For a gluten-free option, use gluten-free biscuits and ensure all other ingredients are suitable.

Delicious Condensed Milk Choc Ripple Log Recipe - Condensed Milk Choc Ripple - additional detail

For more delicious dessert ideas, check out our dessert recipes. If you’re interested in meal prepping, you might also like our Pistachio Pavlova or Berry Crumble. For a refreshing drink to pair with your dessert, consider making a Blood Orange Mimosa.

Delicious Condensed Milk Choc Ripple Log Recipe

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Author: Michael
Total Time: 45 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This Condensed Milk Choc Ripple Log is a rich, fudgy dessert layered with Choc Ripple biscuits soaked in a creamy condensed milk and cocoa mixture, then baked until gooey in the center. Quick, indulgent, and perfect with ice cream, it’s a simple show-stopping treat for any occasion.

Ingredients

Scale

395 g can sweetened condensed milk
1 egg
1 tsp vanilla extract
125 ml (1/2 cup) milk
2 tbsp cocoa powder
1 tbsp plain flour
250 g packet Arnott’s Choc Ripple biscuits
100 g CADBURY Baking Dark Chocolate, chopped
CADBURY Baking Dark Chocolate Melts, melted, to drizzle
Vanilla ice cream, to serve
Cocoa powder, to dust

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Instructions

Preheat oven to 180°C (160°C fan-forced). Grease and line a 10 x 20 cm loaf pan with baking paper, leaving sides overhanging for easy removal.
In a jug, whisk together condensed milk, egg, vanilla extract, milk, cocoa powder, and flour until smooth.
Place one-third of the Choc Ripple biscuits in the prepared pan to cover the base.
Pour one-third of the condensed milk mixture over the biscuits and sprinkle with 30 g chopped dark chocolate.
Repeat layering twice more with the remaining biscuits, condensed milk mixture, and dark chocolate, pressing lightly on the top layer.
Bake for 35 minutes or until set but slightly wobbly in the center.
Allow to cool in the pan for 15 minutes before lifting onto a serving platter.
Melt the dark chocolate melts and drizzle over the top, then dust with cocoa powder.
Serve warm or at room temperature with vanilla ice cream.