BLACK FOREST RIPPLE DESSERTS
300g thickened cream
300g chocolate ripple biscuits
100g extra chocolate
50g extra cream
12 cherries with stems
Whip cream and fold through melted chocolate.
Place 12 biscuits face up on a serving platter. Spoon a dollop of chocolate cream onto the centre of each. Place another biscuit on top of the cream. Top with another dollop. Place one more biscuit on top of each stack.
Melt extra chocolate. To make ganache, stir into this chocolate the extra cream and immediately pour onto each individual dessert. Top with a fresh cherry and refrigerate until served.