Chocolate Mousse

Ingredients
125g cream cheese
½ cup sugar
1 egg
250g Cadbury® Premium Dark Cooking Chocolate
600ml thickened cream, lightly whipped

Instructions
1. Beat the cream cheese, sugar and egg together until smooth.
2. Break the chocolate into small pieces and melt over a double boiler or in the microwave.
3. Add the melted chocolate to the cream cheese mixture and stir through until well
combined.
4. Stir in the cream, again stirring until well combined.
5. Chill until required.
6. Pipe or spoon into glass bowls, chocolate cups or use as a filling for desserts.
Chocolate Cup Cakes

Ingredients
CAKE
100g butter
2/3 cup caster sugar
1 teaspoon vanilla essence
2 eggs, lightly beaten
1 cup self raising flour
1/3 cup Cadbury® Bournville® Cocoa
½ teaspoon bicarbonate of soda
½ cup milk

CHOCOLATE BUTTER CREAM

60g unsalted butter, softened to room temperature
1¼ cups icing sugar, sifted
1 tablespoons Cadbury Bournville Cocoa, sifted
1 tablespoons milk

Instructions
1. Preheat oven to 180ºC conventional or 160ºC fan forced.
2. Cream butter, sugar and vanilla until light and creamy. Gradually add eggs and mix until
just combined.
3. Sift flour, cocoa and bicarbonate of soda. Add to creamed mixture with milk. Stir until
just combined.
4. Spoon into greased 1/3 cup muffin pans and bake for 15-20 minutes. Spread tops of cakes
with chocolate butter cream.
5. To make the chocolate butter cream, combine all ingredients in a food processor and
process until smooth.
Mini Dessert Muffins

Ingredients
1/3 cup raw almonds, thinly sliced
80g butter
200g Cadbury® Dark Cooking Chocolate, chopped
¾ cup firmly packed brown sugar
1 egg, lightly beaten
½ cup plain flour, sifted
¼ cup sour cream

Instructions
1. Preheat oven to180ºC conventional or 160ºC fan forced. Lightly grease 2 x 12 hole (1½
tablespoon) mini muffin pans and line bases with circles of baking paper. Sprinkle nuts
over bases.
2. Melt butter and chocolate in a medium saucepan; stir over low heat until mixture is
smooth. Pour into bowl and cool for 10 minutes.
3. Stir in sugar and egg, then flour and sour cream. Spoon mixture into prepared pans and
bake for about 20 minutes. The muffins will form a crust on the top but will be soft when
hot. Run a sharp pointed knife around the edge to the muffin to loosen. Stand 10 minutes
and turn onto cooling rack. Store in airtight containers.
Moist Chocolate Cake

Ingredients
CAKE BATTER
1 cup water
1¼ cups caster sugar
125g butter
½ cup Cadbury® Bournville® Cocoa
½ teaspoon bicarbonate of soda
1¼ cups self raising flour, sifted
2 eggs, lightly beaten

CHOCOLATE ICING
200g Cadbury® Dark Cooking Chocolate, finely chopped
2/3 cup cream

Instructions
1. Preheat oven to 190ºC conventional or 170ºC fan forced.
2. Line a 20cm cake pan base with baking paper and lightly grease sides of pan.
3. Combine water, sugar, butter, cocoa and bicarbonate of soda in medium saucepan; stir
over heat, without boiling, until sugar dissolves.
4. Bring to boil, reduce heat & simmer uncovered for 2 minutes. Transfer to a bowl. Cool to
room temperature (this takes about 30 minutes).
5. Add flour and egg and beat until just combined.
6. Pour into pan and bake for 40 minutes. Cool in pan 10 minutes then turn onto cooling
rack.
7. Drizzle over chocolate icing.
8. To make the chocolate icing, combine chocolate and cream in a small saucepan. Stir over
a low heat until chocolate has melted and an even chocolate sauce is formed.
Two Ups

Ingredients
125g butter
½ cup sugar
1 egg, beaten
2 cups flour
1 teaspoon baking powder
2 tablespoons Cadbury® Bournville® Cocoa

Instructions
1. Preheat the oven to 180°C. Cream the butter and sugar well. Add the egg and beat well.
2. Sift in the flour and baking powder. Mix to a firm dough.
3. Divide the mixture in half, and work the cocoa into one half. Knead both pieces of dough
on a floured surface until smooth. Roll each piece into an oblong shape, approximately 25
x 12 cm.
4. Carefully place one oblong on top of the other, and roll up firmly.
5. Cut into 5 mm slices, and place on a greased baking tray.
6. Bake for 12 minutes or until golden brown. Transfer the biscuits to a wire rack to cool.
Two Ups

Ingredients
125g butter
½ cup sugar
1 egg, beaten
2 cups flour
1 teaspoon baking powder
2 tablespoons Cadbury® Bournville® Cocoa

Instructions
1. Preheat the oven to 180°C. Cream the butter and sugar well. Add the egg and beat well.
2. Sift in the flour and baking powder. Mix to a firm dough.
3. Divide the mixture in half, and work the cocoa into one half. Knead both pieces of dough
on a floured surface until smooth. Roll each piece into an oblong shape, approximately 25
x 12 cm.
4. Carefully place one oblong on top of the other, and roll up firmly.
5. Cut into 5 mm slices, and place on a greased baking tray.
6. Bake for 12 minutes or until golden brown. Transfer the biscuits to a wire rack to cool.
Chocolate Tiramisu

Ingredients
3/4 cup espresso or strong plunger coffee
2/3 cup Marsala
250g packet Italian sponge finger biscuits
75g Cadbury® Dark Cooking Chocolate, coarsely grated
300ml thickened cream
¼ cup (40g) icing sugar mixture, sifted
2 cups (500g) mascarpone cheese
1 tablespoon Marsala, extra
Cadbury® Flake® Garnish

Instructions
1. Combine coffee and 2/3 cup of Marsala and cool. Dip both sides of half the biscuits in
coffee mixture.
2. Line an 8 cup dish or loaf pan 25cm x 13cm with baking paper and foil. Place soaked
biscuits in a single layer over base of dish. Sprinkle generously with half the grated
chocolate.
3. Beat the cream and icing sugar in a bowl until soft peaks form. Fold in mascarpone and
one tablespoon of Marsala.
4. Spread half the cream mixture over biscuits in dish. Dip remaining biscuits in coffee
mixture; place over cream layer. Top biscuits with remaining grated chocolate and
remaining cream mixture.
5. Cover, refrigerate for at least 4 hours or over-night.
6. Decorate with Cadbury® Flake® Garnish and serve.

Tiramisu Tips :
Tiramisu is best made a day ahead. Store covered with aluminium foil and refrigerate.
For a delicious summer twist, simply fold raspberries through the cream mixture.
Chocolate Almond Biscuits

Ingredients
1 cup (160g) natural almonds
150g butter
1/3 cup caster sugar
1 teaspoon vanilla essence
2/3 cup plain flour, sifted
1/3 cup Cadbury® Bournville® Cocoa, sifted
1 teaspoon ground cinnamon
32 almonds, for garnish (optional)

Instructions
1. Preheat oven to 180ºC conventional or 160ºC fan forced.
2. Place almonds in food processor and process until coarsely chopped. Pour into a bowl.
3. Place butter, sugar and vanilla in food processor and process until creamy and pale. Add
flour, cocoa and cinnamon and process until combined. Add almonds and process a
further 10 seconds.
4. Roll teaspoonsful of mixture into balls. Flatten slightly and place an almond on top. Bake
for 20 minutes or until firm and cracked on top.
5. Remove from oven and stand on trays for 10 minutes then cool on cooling rack.
6. Try dusting the hot biscuits with sifted icing sugar. This forms a wonderful sugary
coating.
Milk Chocolate Truffles

Ingredients
200g (8 rows) Cadbury® Dairy Milk Chocolate
125g packet cream cheese, softened
1 tablespoon honey
1 teaspoon vanilla essence
¼ cup unsalted peanuts, chopped
¼ cup coconut
1 cup coconut, extra

Instructions
1. Melt the chocolate over a double boiler.
2. Using electric beaters, beat the melted chocolate with the cream cheese, honey and
vanilla until smooth. Stir in the chopped peanuts and the first measure of coconut. Mix
well.
3. Cover the mixture and refrigerate until firm.
4. Shape teaspoonfuls of the mixture into small balls, toss in the extra coconut and
refrigerate again until firm.
Hot Chocolate

Ingredients
For the Hot Chocolate (depending on the size of the glass!):
200ml or 400ml of milk
1 or 2 Cadbury Slab
Whipped cream

For the topping (choose from):

Mini marshmallows
Cadbury Flake
Cadbury Crunchie

Instructions
1. Gently warm 200ml of milk until hot, then pour it into the most stylish mug you can find!
2. Take a cheeky Cadbury Slab
3. Stir it into the milk and keep stirring until dissolved.
4. But for those who can hold on just a little longer top each mug with cream. Then finish
with a flurry of mini marshmallows, crumbled Flake or Crunchie and prepare to go weak
at the knees with pleasure!
Chocolate Brownies

Ingredients
200g (8 rows) Cadbury® Dark Cooking Chocolate, chopped
125g butter
1 cup brown sugar
2 teaspoons vanilla essence
2 eggs, lightly beaten
1 cup self-raising flour
1 cup chopped pecans or walnuts

Instructions
1. Preheat the oven to 160°C. Melt the chocolate and butter in a bowl over simmering water
or in the microwave oven on Medium (50% power) power for 2-3 minutes.
2. Stir in the sugar, vanilla essence and the eggs. Mix well. Add the flour and nuts, and stir
well.
3. Pour the mixture into a lined 28 x 18 cm slab pan. Bake for 40-45 minutes.
4. Leave in the pan to cool. Dust liberally with icing sugar before serving.
5. Note: If serving as a dessert, allow to cool in the pan for 20 minutes before cutting into
pieces. Sandwich pieces together with some ice cream and serve with Chocolate Sauce.
Bananaroon Cups

Ingredients
1 packet banana flavoured blancmange
50g (2oz) caster sugar
200ml (8fl oz) milk
248ml (1/2 pint) whipping cream
100g Cadbury Bournville chocolate
40ml (2 tbs) milk
2 medium bananas
1.25ml (1/4 tsp) vanilla essence
100g pkt almond macaroons, roughly crushed
6-8 Cadbury Flake from the 99 pack
You will also need:
6-8 trifle style glasses (depending on size) or a 850ml (1 1/2 pint) trifle dish

Instructions
1. Make up the blancmange as instructed on the packet, using the sugar and reduced
quantity of milk as given in the recipe.
2. Beat until smooth and then slowly beat in the cream. Keep covered while cooling.
3. When cold, whisk thoroughly until thick; divide into two. Melt the chocolate then cool
slightly.
4. Slice one banana and fold into half the custard with the vanilla essence; add the chocolate
to the remaining custard with the 2 tablespoons of milk.
5. Divide the creamy banana mixture between the dishes or place in the base of a larger
bowl.
6. Sprinkle over nearly all the crushed macaroons. Reserve some slices of banana for the
decoration, divide the remainder between the glasses then top with the chocolate mixture.
7. Decorate with a Flake in each glass or round the edge of the larger bowl, a sprinkling of
macaroon and banana slices.
8. Serve cold.
Hazelnut Swirl Cheesecake

Ingredients
50g hazelnuts
100g Marie biscuits
50g butter, melted
500g cream cheese, softened
½ cup caster sugar
4 tablespoons Hazelnut liqueur
3 teaspoons gelatine
2 tablespoons water
300ml cream, lightly whipped
2 tablespoons milk
100g (4 rows) Cadbury® Dark Cooking Chocolate, finely chopped

Instructions
1. Roast the hazelnuts on a baking tray in a hot oven for 5-10 minutes. Cool slightly, then
place the nuts in an oven bag and rub the husks off.
2. Finely grind the nuts in a food processor. Add the biscuits and process to fine crumbs.
3. Add the melted butter and mix thoroughly.
4. Press the mixture over the base of a 22 cm spring form pan. Chill.
5. Beat the cream cheese, caster sugar and hazelnut liqueur until smooth.
6. Soften the gelatine in the water, then dissolve over hot water or in the microwave.
7. Add the gelatine to the cheese mixture. Fold through the cream.
8. In a saucepan bring the milk to the boil. Remove from the heat, add the chocolate and stir
to melt.
9. Pour the cheese mixture into the prepared pan. Drag a knife or teaspoon through the
mixture, filling with the chocolate sauce as you go.
10. Gently swirl with a skewer to give a marbled effect.
11. Chill to set.