Step 1

Whip cream until thick. Add cocoa and icing sugar and continue beating until fully combined.

Step 2

Spread a layer of chocolate cream along the middle of a long serving plate. Take one Choc Ripple biscuit and spread chocolate cream on the base. Stand the biscuit upright in the cream. Take a second biscuit, spread the base with cream and sandwich it with the first biscuit.

Step 3

Continue layering the biscuits with chocolate cream to form a long log.

Step 4

Use remaining cream to completely cover the log. Refrigerate overnight or at least 4 hours to set and to allow the biscuits to soften.

Step 5

Grate chocolate over the top and decorate with fresh raspberries.