Butlers Chocolates is a firm family favourite for over the holidays. Not only does it make the perfect gift that will never disappoint, but any stash of chocolate leftover can also be used to make delicious desserts over the Christmas period.

Butlers Chocolates have crafted two special recipes for true chocolate lovers to test and taste this Christmas.

Mocha affogato

With three of the best ingredients – coffee, chocolate and ice cream – what is not to like about a Mocha affogato? This decadent drink makes a delicious alternative to a heavy dessert, and the freshly brewed coffee poured over the rich ice cream creates a beautiful contrast of hot and cold.

The richness of the Butlers Chocolate creates a deep, velvety texture, elevating this moreish dessert to the next level. This quick and easy recipe serves 4.

Recipe

100g grated Butlers 70% Dark Chocolate Bar or Butlers 40% Milk Chocolate

4 scoops vanilla ice cream

160ml freshly brewed espresso coffee

4 tbsp dark rum (optional)

Shaved Butlers 70% Dark Chocolate Bar or Butlers 40% Milk Chocolate Bar for decorating

Method

Spoon 2 tbsp of grated chocolate into each of 4 small dessert bowls or cups. Place 1 scoop of ice cream on top.

Pour the hot coffee into each bowl or cup over the ice cream. If you want to add a boozy twist, spoon 1 tbsp dark rum into each dish.

Top with chocolate shavings and serve immediately.

Chocolate orange bundt cake

Chocolate orange bundt cake.

Citrus and chocolate is a much-loved flavour combination, making this rich Chocolate orange bundt cake a crowd pleaser. Dense but moist, each slice is studded with chunks of chocolate orange for bursts of zesty flavor in every bite.

Topped with a glossy chocolate glaze, this cake embodies luxury and decadence. This recipe serves 16 (but it's so delicious that it may not go that far!)

Recipe

Cake ingredients:

315g plain flour

1¼ tsp baking powder

½ tsp bicarbonate of soda

1 tsp salt

175g unsalted butter, softened

150g soft light brown sugar

150g granulated sugar

2 large eggs

2 tsp vanilla extract

280g full-fat plain Greek yoghurt

200g Butlers Almond and Orange Dark Chocolate Bar, roughly chopped

Glaze ingredients:

150g Butlers Almond and Orange Dark Chocolate Bar, roughly chopped

150ml double cream

1 tbsp honey

Handful almond flakes to decorate

Method

Preheat oven to 180°C then thoroughly grease and flour a Bundt cake tin.

Whisk the flour, baking powder, bicarbonate of soda and salt together in a medium-sized bowl, and set aside.

Place the butter and both sugars in a large bowl and, using an electric mixer, beat together until well creamed. Add the eggs and vanilla then beat again until well combined.

Add half of all the dry ingredients and mix until just combined. Then mix in the yoghurt until just combined. Add the other half of the dry ingredients and mix until just combined, then fold in the roughly chopped chocolate. Spoon the batter into the prepared Bundt tin and smooth the top with a spatula.

Bake until the top is set, about 35–40 minutes.

Remove from the oven and leave in the tin on a wire rack at room temperature for another 20–30 minutes. The cake will continue to cook in this time from the residual heat. Then remove the cake from tin and leave to cool completely on a wire rack.

To glaze and finish

Place the dark chocolate in a heat-proof bowl and set aside. Pour the cream into a small saucepan and set over medium-high heat, just until it starts to bubble.

Remove from the heat immediately, then pour the hot cream over the chocolate.

Stir gently until the chocolate has completely melted. Stir in the honey and mix through.

Leave to sit for 5–10 minutes until it has thickened slightly but is still a pourable consistency.

Place the cake on a serving plate, then pour the chocolate glaze over the top. Finish with a generous sprinkling of almond flakes.