What you need
¼ cup thickened cream
2 teaspoons icing sugar
1 teaspoon CADBURY Bournville Cocoa
2 cups milk
120g CADBURY Baking White Chocolate, chopped and 2 teaspoons reserved for decoration
1. WHIP together the cream, icing sugar and cocoa until soft peaks form. Set aside.
2. COMBINE the milk and chocolate in a saucepan and heat over a medium heat, stirring occasionally, until just simmering. Pour into serving cups. Top with cocoa cream and a sprinkle of reserved chocolate. Serve immediately.
Move over regular hot chocolate, this white hot chocolate is so smooth and creamy. For an extra dimension, add a shot of espressoﾅYum!