Why You’ll Love This Recipe

I love this recipe because it’s so simple yet delivers maximum chocolate satisfaction. There’s no complicated mixing or special equipment — just layering, pouring, and baking. The result is a soft, almost pudding-like dessert with a rich, fudgy texture that pairs perfectly with a scoop of vanilla ice cream. It’s also budget-friendly and uses classic pantry staples, which means I can whip it up anytime I crave something sweet and comforting.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

I begin by preheating the oven to 180°C (160°C fan-forced). I grease a 10 x 20cm loaf pan and line it with baking paper, leaving the sides overhanging so I can easily lift the dessert out later.

In a jug, I whisk together the sweetened condensed milk, egg, vanilla, milk, cocoa powder, and flour until smooth and well combined. Then I place one-third of the Choc Ripple biscuits into the prepared pan, layering them to cover the base. I pour one-third of the condensed milk mixture over the biscuits and sprinkle 30g of the chopped dark chocolate on top.

I repeat the process twice more with the remaining biscuits, condensed milk mixture, and dark chocolate, pressing gently on the final layer so it soaks up some of the liquid. Then I bake the dessert for about 35 minutes, or until it’s set but still a little wobbly in the center. After baking, I let it cool in the pan for 15 minutes.

To serve, I lift it carefully from the pan and place it on a serving platter. I melt the dark chocolate melts in the microwave and drizzle them over the top, then dust everything with cocoa powder. A generous scoop of vanilla ice cream on the side finishes it perfectly.

Servings and Timing

This recipe serves 8 people and takes about 45 minutes in total — 10 minutes to prepare and 35 minutes to cook.

Variations

Sometimes I like to switch things up by adding a handful of chopped nuts or mini marshmallows between the layers for extra texture. For a mocha twist, I mix a teaspoon of instant coffee granules into the condensed milk mixture. I’ve also made a white chocolate version by swapping the dark chocolate for white and dusting with icing sugar instead of cocoa powder. It’s a fun dessert to adapt depending on my mood or what’s in the pantry.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. I usually eat it chilled or let it come to room temperature before serving. If I want to warm it slightly, I microwave individual slices for about 15–20 seconds. It’s not ideal for freezing, as the texture can become too soft once thawed.

FAQs

Can I use a different brand of biscuits?

Yes, I can use any plain chocolate biscuits if Choc Ripple ones aren’t available.

Do I need to refrigerate it before serving?

No, it’s best served slightly warm or at room temperature, especially with ice cream.

Can I make it ahead of time?

Yes, I can bake it a day ahead and store it covered in the fridge, then bring it to room temperature before serving.

Why is the center still a bit wobbly after baking?

That’s normal — it firms up as it cools and gives that gooey pudding-like texture.

Can I make this without eggs?

Yes, I can replace the egg with 2 tablespoons of unsweetened applesauce or a flaxseed egg substitute.

What’s the best chocolate to use?

I prefer using good-quality dark chocolate for a rich flavor, but milk chocolate works for a sweeter version.

How do I know when it’s done?

It should be set around the edges but still slightly soft in the middle — similar to a brownie.

Can I add other mix-ins?

Definitely! Crushed nuts, toffee bits, or shredded coconut all taste great layered in.

What’s the best way to drizzle the chocolate?

I use a spoon or a small piping bag to make neat, even drizzles across the top.

Can I serve it without ice cream?

Yes, but I find the cold ice cream balances the warm, rich chocolate beautifully.

Conclusion

This Condensed Milk Choc Ripple Log is one of my favorite quick desserts — it’s simple to prepare, deeply chocolatey, and always a crowd-pleaser. I love how the biscuits soften into a rich, fudge-like texture while the condensed milk keeps everything sweet and creamy. Served with a drizzle of melted chocolate and a scoop of vanilla ice cream, it’s the perfect indulgence for any occasion.