Cherry Christmas Wreath
This can be eaten the next day but does improve if you can wait a couple of days.
2 packets chocolate ripple biscuits
600ml thickened cream
125 g cherry ripe bars
50 g (2 rows ) Cadbury dark cooking chocolate
Red food colouring
Fresh red cherries
Vanilla sugar to flavour cream
- Finely chop cherry ripe bars and put aside. Whip cream til peaks form. Divide in half.
- Add chopped cherry ripe to one half, (this will be the filling for in between the biscuits) and add a few drops red food colouring to the other half (a pale pink but you may prefer it darker).
- Spread cherry cream between the biscuits forming a circle with a centre.
- Once circle is complete, cover with pink cream. Refrigerate over night.
- Next day; Melt chocolate and drizzle over the top of the wreath allowing some to fall down the sides. Fill centre cavity with fresh cherries.
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