Chocolate Ripple Cake is a quick and easy dessert, which everyone in my family loves. Next time you make it, try serving in cups. These individual desserts are piled with crushed biscuit, cream, peppermint sauce and peppermint crisp on top.

I used plastic wine flutes to serve these in, and had enough biscuits and cream for 10. You could use any cups or glasses you have lying around. Shot glasses would be a great size if you have some large double shot ones.

Choc Ripple Biscuit Cups


  • 1/3 cup castor sugar
  • 1/3 cup water
  • Green food dye
  • 1/2 tsp peppermint essence
  • 2 tsp cornflour (mix into a paste with a teaspoon of water)
  • 1 Packet choc ripple biscuits
  • 1 litre whipping cream
  • 1/4 cup castor sugar
  • 1 Peppermint Crisp bar, crushed


Make your peppermint sauce ahead of time (allow at least an hour to cool).

Measure out the Castor Sugar, water and food dye into a saucepan. Stir on low until sugar is dissolved, then bring to the boil for 5 minutes. Mix through the cornflour paste and peppermint essence and stir until it thickens slightly. 

Move mixture to a bowl and place in the fridge to cool.

Choc Ripple Biscuit Cups


Crush the biscuits with your hands. You still want reasonable size chunks, not all crumbs.

Whip the cream with 1/4 cup castor sugar until fluffy. Transfer to a piping bag with a star nozzle (otherwise you can use a spoon to drop the cream into the cups).

Grab the peppermint essence which should now be cool and drop it into a piping bag with a small round tip (2 - 3 mm) (otherwise use a spoon for this as well).

Line up your cups along the bench. Add a bit of cream to the bottom, followed by a drizzle of peppermint sauce, then some crushed biscuits. Continue this until you fill the glass you're working with. Finish with cream on top, a drizzle of sauce and some crushed peppermint crisp.

These are best if you let them sit overnight in the fridge as the biscuit will absorb some of the cream and do what choc ripple cakes do best... go squishy! 

Choc Ripple Biscuit Cups