Lemon crisp wreath

Christmas fun and festive dessert to impress

Christmas is just twelfth days away. If you want new delicious creative dessert, I have it here for you. This festive dessert can save you time and money too. It’s an easy yet fun to make and best of all you can decorate with anything you can get at budget or on sale by mixing all your favourite goodies of lollies, chocolate and bright colour sprinkles.

Let’s give your wreath a twist with lemon crisp biscuits instead of oreo biscuits. Make this edible wreath your own by topping your family favourite. I bet you this will make your family Wow!!! With this new version.

Google: “Arnott’s Lemon Crisp biscuits are deliciously light and sweet biscuits filled with rich, lemon cream and a pinch of sea salt. Made to twist and split (or squeeze), Lemon Crisp biscuits are the perfect balance of sweet, savoury and satisfying.”

This time, I am making my frosting with a tiny bit of green food colouring and a hint of peppermint. To that, I am adding a small white chocolate Christmas tree, 4 domes of dark chocolate, and using M&M mini Smarties with colourful bright sprinkles. With the extra white and dark chocolate to serve with the wreath. My dessert is colourful, creative, fun, and delightfully delicious. Merry Christmas, everyone!!!!

Ingredients

Dark and white chocolate for Christmas tree and domes moulds

180 g dark melting chocolates
1 Tsp truffle infused oil
280 g white melting chocolates
1 Tbs truffle infused oil

Sour and double cream frosting

300 g sour cream
125 ml double cream
120 g icing sugar (OPT)
1 Tsp peppermint extract

Lemon crisp wreath

300 g Arnott’s lemon crisp
80-100 g M & M mini smarties
a tiny drop of green food colouring
bright colour sprinkles

Method

One day in advance

Place enough water in a pot on medium heat. Put a glass bowl that can sit on top without touching the water and cover the pot to prevent steam from escaping. Put dark chocolate into the bowl, stir from middle out until chocolate melted completely. Remove and stir in oil. Set to cool for about 30 seconds. Then spoon chocolate into dome moulds. Freeze chocolate until needed.

Using the same pot, check if enough water, place another bowl sit on top, add white chocolate into bowl, stir from middle out until chocolate melted. Note: white chocolate can harden quickly, if it does put back on top of pot. Set to cool slightly, spoon onto the Christmas tree mould and tiny flower moulds. This take time as I only have one of each mould. However, it freezes faster than dark chocolate. Remove it after 30 minutes. Warm up chocolate and repeat spoon on to mould until white chocolate finished. Freeze until needed.

The next day

To make frosting

Place metal bowl in fridge for 30 minutes to cool it to have a good, whipped frosting. After 30 minutes bring out the cool metal; beat sour cream, icing sugar and double cream for 1-2 minutes until increase in volume a bit. Next add peppermint extract, beat again to combined about 30 seconds. Add a tiny drop of the green food colouring to make frosting green, beat until you get evenly and firm peaks form, increased volume. Place back in fridge to firm it up.

Meantime, bring out both the freeze chocolates and let it sit at bench top for a few minutes. Get a clean airtight container ready. When its not frozen, unmould the chocolate straight into the container. Put the container back into freezer.

Now bring out the frosting, open the lemon crisp and get a big plate. Spoon some frosting onto plate in a circle. Next take one lemon crisp and smear some frosting on one side and place on top of the circle frosting. Followed by another lemon crisp and smear frosting on one side and glue them together. Repeat with the remaining lemon crisp, and frosting one side and glue them all until you form a circle.

It’s a bit hard but do try and get a circle as you go along; and there will be some gap in between the two lemon crisp as you try to turn them. Its ok. Just fill the gap with a bit more frosting. Then spoon some frosting on top and the sides of all the lemon crisps to cover it. I make some design on the frosting as I go along until frosting finished and covered all around top, inside and outside. Put the plate of lemon crisp wreath into the fridge as it’s hot, humid day or until time to serve.

Before serving, bring out the Christmas tree, one small flower and four domes, place on top of Lemon crisp wreath followed by M & M mini smarties and generously sprinkles bright colour sprinkles all over top and outside. Serve with remaining chocolates, tea and coffee. Enjoy your Christmas fun and festive dessert.