5 Delicious Cadbury Bournville Cocoa Recipes for Dessert Lovers

Cadbury Bournville Cocoa is one of the pantry ingredients that can embrace you on your lowest days. Whether you’re alone at home on a rainy night, crying because your favorite character died, or just need a hot beverage, the deep and dark cocoa powder will fill your plate with warmth.

Unlike the usual cocoa powder that you might already be using for a chocolate cake or cookies, the Cadbury Bournville Cocoa gives desserts a richer texture and a luxury hotel-like experience. From a cup of hot chocolate to lava cakes, scroll down to get your hands on some of the best Cadbury Bournville cocoa recipes.

Why Cadbury Bournville Cocoa is Your Secret Ingredient

Whenever you’re experimenting with Bournville chocolate recipes, Cadbury’s cocoa powder takes the spotlight. It effortlessly blends into the batter to give you mouth-melting treats. Be it a cold winter night when you’re in desperate need of a hot chocolate or a dark chocolate cookie dough to binge with a Netflix series, try these Cadbury Bournville cocoa recipes and know how the Cadbury ingredient adds depth to your desserts.

5 Famous Cadbury Bournville Cocoa Recipes

Simple Dark Chocolate Hot Cocoa

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.
2. Add the brown sugar and stir to dissolve.
3. Stir dark chocolate into the milk until melted, for about two to three minutes.
4. Remove the saucepan from the heat and stir in the cream and cinnamon into the hot chocolate milk.
5. Serve it hot with some marshmallows or whipped cream.

Orange Dark Chocolate Hot Cocoa

Ingredients:

• 360 ml whole milk
• 1 tbsp powdered sugar
• 2-3 strips of orange peel
• 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.
4. Once the milk is hot enough, pour it over the chocolate in the bowl. Give it a nice stir to melt.
5. Fish out the orange peel and discard it, and serve with whipped cream, shaved chocolate, and a bit of orange zest.

Peppermint Dark Chocolate Hot Cocoa

Ingredients:

• 360 ml heavy cream
• 360 ml milk
• 60 gm sugar
• 1/8 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 evenly among four mugs, then top with whipped cream and dark chocolate shavings.

How to Make Bournville Chocolate Lava Cakes

Ingredients:

• 4 tablespoons Cadbury Bournville Cocoa powder
• 100g dark chocolate
• 100g butter
• 2 whole eggs
• 2 egg yolks
• 60g caster sugar
• 3 tablespoons maida
• A pinch of salt
• 1/2 teaspoon vanilla extract
• Toppings: vanilla ice cream, fresh berries, or a dusting of icing sugar

Instructions:

1. Preheat the oven to 200°C and prepare your ramekins by buttering them and dusting some Bournville cocoa powder.
2. Melt the dark chocolate with butter in a microwave or using a double boiler. Let it cool slightly.
3. In another bowl, mix eggs, egg yolks, and caster sugar.
4. Pour in the melted chocolate and mix well. Whisk in vanilla extract and salt.
5. Mix in maida and Bournville cocoa powder till you get a smooth batter.
6. Pour the batter into the ramekins and bake for about 15 minutes.
7. Take the ramekins out when the edges start to firm up, and the center is slightly jiggly. Let them cool.
8. Take out the lava cakes and serve with a scoop of vanilla ice cream.

Hot Chocolate Bombs

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 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 and 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.