Chocolate Mousse

Ingredients
125g cream cheese 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 teaspoon bicarbonate of soda cup milk CHOCOLATE BUTTER CREAM 60g unsalted butter, softened to room temperature 1 cups icing sugar, sifted 1 tablespoons Cadbury Bournville Cocoa, sifted 1 tablespoons milk

Instructions
1. Preheat oven to 180C conventional or 160C 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 cup firmly packed brown sugar 1 egg, lightly beaten cup plain flour, sifted cup sour cream

Instructions
1. Preheat oven to180C conventional or 160C fan forced. Lightly grease 2 x 12 hole (1 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 1 cups caster sugar 125g butter cup Cadbury Bournville Cocoa teaspoon bicarbonate of soda 1 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 190C conventional or 170C 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 cup sugar 1 egg, beaten 2 cups flour 1 teaspoon baking powder 2 tablespoons Cadbury Bournville Cocoa

Instructions
1. Preheat the oven to 180C. 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 cup sugar 1 egg, beaten 2 cups flour 1 teaspoon baking powder 2 tablespoons Cadbury Bournville Cocoa

Instructions
1. Preheat the oven to 180C. 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 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 180C conventional or 160C 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 cup unsalted peanuts, chopped 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. 2. 3. 4. Gently warm 200ml of milk until hot, then pour it into the most stylish mug you can find! Take a cheeky Cadbury Slab Stir it into the milk and keep stirring until dissolved. 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 160C. 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 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.