Choc mousse is always a hit

ICONIC British brand Cadbury celebrates its 200th birthday this year following the firm’s humble beginnings as a grocer shop.

I probably love the brand more than any other chocolate. Yes, sometimes a piece of top-notch Booja-Booja or Hotel Chocolat is a lovely treat.

But most of the time when I feel like a rush of sugary chocolate two chunks of Cadbury’s Dairy Milk or a Freddo delivers every time.

I was a bit disappointed when they changed the shapes of the chunks to rounded logs though as they don’t taste just the same.

Many of you will have Cadbury Easter chocolate lying around and, as promised, this month’s recipes are all about using up all the leftovers.

This week’s recipe is perfect for that and ideal if you are a small household as it makes just two generous portions.

Many chocolate lovers don’t get the same thrill from a pudding that they do from a neat bar or box but I’m the opposite.

I love all chocolate desserts and the lighter and more mousse-like the better.

There was that terrible trend for Death By Chocolate desserts in the 80s and 90s where restaurants would serve tasteless slabs of frozen chocolate fudge cake with hot sauce and grated chocolate.

This is the last thing that I would want to eat, especially at the end of a meal.

However, this week’s Cappuccino Mousse has it all – it tastes rich and decadent but is small and easy to make.

If you’re using milk chocolate, omit the sugar. It’s a small amount anyway.

As well as loving Cadbury’s Dairy Milk, I’ve always got Bourneville buttons in my baking cupboard and that’s what I used here.