Created by ImPat on February 22, 2020
Step 1: To make peppermint cream, beat cream in a small bowl of an electric mixer until soft peaks form.
Step 2: Finely chop half the biscuits, reserving remaining biscuits for decoration and then fold chopped biscuit into cream.
Step 3: Spread 3/4 cup of the peppermint filling into a 4cm x 38cm long strip down the centre of a large, rectangular serving plate.
Step 4: Place milk in a shallow dish and dip two chocolate biscuits into milk, then sandwich together with 1 level tablespoon filling.
Step 5: Stand upright on its edge in the cream at one end of the plate.
Step 6: Working with one biscuit at a time, dip into milk, then spoon 1 level tablespoon filling over one side and press against biscuits on plate and repeat with remaining biscuits, milk and filling to form a log-shape.
Step 7: To make chocolate filling, place chocolate and 1/2 cup of the cream in a large heatproof bowl, sitting over a saucepan of simmering water and stir until smooth.
Step 8: Remove bowl and refrigerate, stirring every 5 minutes for about 15 to 20 minutes, or until slightly thickened.
Step 9: Meanwhile, beat remaining cream in a small bowl of an electric mixer until soft peaks form and then fold into chocolate mixture.
Step 10: Spread chocolate cream evenly over top and sides of the log and refrigerate, covered, overnight.
Step 11: To serve, coarsely chop reserved biscuits and sprinkle over top of log and cut diagonally into 3cm thick slices.