5 Delicious Cadbury Bournville Cocoa Recipes for Dessert Lovers

The season for sipping on hot chocolate or cocoa is almost here and as the rain washes away the heat and paves the way for cooler nights, why not get warmed right up with some creative and hot Cadbury Bournville Cocoa Recipes? From orange, peppermint to the classic ones, we also have a frozen hot chocolate coupled with a hot cocoa bomb that you can watch dissolving in your mug of hot milk. 

1. Simple Dark Chocolate Hot Cocoa

(Serves 2)

Ingredients:

• 475 ml whole milk
• 1 tbsp brown sugar, to taste
• 115 gm Cadbury Bournville 70% Dark Chocolate
• 30 ml heavy whipping cream
• 2 pinches ground cinnamon

Instructions:

1. Bring milk to a boil over medium heat, in a saucepan for, three to four minutes. Add the brown sugar and stir to dissolve. 
2. Stir dark chocolate into the milk until melted, for about two to three minutes.
3. Remove the saucepan from the heat and stir in the cream and cinnamon into the hot chocolate milk. Serve it hot.

2. Orange Dark Chocolate Hot Cocoa

(Serves 2)

Ingredients:

• 360 ml whole milk
• 1 tbsp powdered sugar
• 2-3 strips of orange peel (scrape off the white part)
• 30 gm Cadbury Bournville 70% Dark Chocolate
• Toppings: whipped cream, shaved chocolate, orange zest

Instructions 

1. Add the milk, sugar, and orange peel to a small saucepan. Heat it over medium heat.
2. Meanwhile, break the chocolate bar into small pieces. Keep aside in a heatproof bowl.
3. Make sure to stir the milk frequently and keep it from boiling. Once the milk is hot enough, pour it over the chocolate in the bowl. Give it a nice stir to melt. 
4. Fish out the orange peel, and discard them, and serve with whipped cream, shaved chocolate, and a bit of orange zest.

3. Peppermint Dark Chocolate Hot Cocoa

(Serves 4)

Ingredients:

• 360 ml heavy cream
• 360 ml milk
• 60 gm sugar
• ⅛ tsp salt
• 170 gm Cadbury Bournville 70% Dark Chocolate, chopped
• 3 drops peppermint oil
• For garnish: sweetened whipped cream and chocolate shavings

Instructions:

1. Add milk, cream, sugar, and salt to a saucepan and heat over medium-low heat. 
2. Once the milk starts to steam, add the chopped chocolate and keep stirring until it melts. Then add the peppermint oil. 
3. Pour the hot chocolate equally among four mugs and top with whipped cream and dark chocolate shavings.

4. Frozen Hot Chocolate

(Serves 4)

Ingredients:

• 720 gm ice
• 475 ml milk
• 1 tbsp chocolate syrup
• 60 gm hot cocoa powder

For garnish: dark or milk chocolate, chocolate syrup, and/or whipped cream

Instructions:

1. Use a grater to shave down the chocolate from a few squares of dark or milk chocolate. Set aside. 
2. Add the ice, milk, chocolate syrup, and hot chocolate to a blender. Choose a blade that can easily crush the ice, for making smoothies. Blend until smooth you have a smooth concoction.
3. Drizzle chocolate syrup around the rim of four glasses, with the syrup dripping down the sides. 
4. Pour the frozen hot chocolate into each glass and top with a generous amount of whipped cream. Sprinkle the chocolate shavings and serve with a straw.

5. Hot Chocolate Bombs

(Serves 6)

Ingredients:

• 115 gm caster sugar
• 60 gm Cadbury Cocoa Powder
• 60 gm Cadbury Bournville 70% Dark Chocolate, chopped
• 30 gm powdered milk

For the Chocolate Bombs:

• 450 gm Cadbury Bournville 70% Dark Chocolate
• 120 gm hot chocolate powder
• 60 gm mini marshmallows
• Sprinkles for garnish

Instructions:

1. Mix the sugar, cocoa powder, dark chocolate, and powdered milk in a small bowl. Set aside at room temperature for later.
2. Melt the dark chocolate for the hot chocolate bomb. Then add one to two tablespoons of the melted chocolate to a large silicone mold and rotate, or use a spoon to spread it around. 
3. Make sure to fill all the way to the top to get a thick layer otherwise the shell will break. 
4. Pop the tray into the freezer for five minutes to harden. 
5. Once hardened, carefully remove the chocolate shells from their mold. 
6. Fill up half of the chocolate cups with the prepared hot chocolate powder and mini marshmallows. 
7. Place a nonstick pan over medium-high heat and once it’s a bit warm, place the rim of the unfilled chocolate onto the pan for one to two seconds to melt the edges. 
8. Carefully remove the chocolate from the pan and quickly put it on top of the filled chocolate shell. Press gently to seal into a sphere.
9. Decorate the chocolate bomb with a drizzle of melted chocolate, sprinkles for fancy spheres.  
10. Add a hot chocolate bomb to a large mug. Pour hot milk over it and stir until it pops and you have a nice hot chocolate concoction.