The Chocolate Box is ready to hear your secrets…


Our Giant Chocolate Box is at Liverpool One today! If you’re in Liverpool come and say hello, try some delicious chocs and chat to our chocolate box about life, love and of course chocolate! For anyone who can’t make it today, we have a competition on our Facebook page we’re asking ‘Do you believe in love at first sight?’… let us know by commenting, and you could win a fabulous hamper of chocolate!   Find out where the chocolate box

The Giant Chocolate Box is coming…


For anyone whose ultimate dream is to step foot inside a giant, life size chocolate box and indulge in its contents, Lily O’Brien’s is about to make that dream come true! From Friday 28th August, the luxury Irish chocolatier will descend upon nine locations for one day only to invite sweet-toothed shoppers into the exclusive installation, which is modelled on our best-selling Ultimate Chocolate Collection. Liverpool One is the first stop on the UK road trip designed to introduce Lily O’Brien’s to the nation. Not only will

Irish Cream Hot Chocolate Recipe

Hot Chocolate

We love hot chocolate, and adding a little bit of Irish Cream makes it a delicious treat for adults! Why not add ice cubes to make it a cold cocktail. Yum! Ingredients 150ml milk Handful of Lily O’Brien’s Dark Chocolate Drops A dash of Irish Cream Marshmallows to serve Whipped cream to serve Instructions Heat 150ml milk in a small saucepan and slowly stir in a big handful of Lily O’Brien’s dark chocolate drops until combined to a creamy chocolatey

Chocolate Salami


Makes: three small or one large salami Prep time: 1 hour Chill time: 30-40 minutes Ingredients: 125g brown sugar 300g Lily O’Brien’s dark chocolate drops, roughly chopped 80g cocoa powder 1 tbsp finely grated orange zest 125g butter 2 tbsp runny honey 30g unsalted cashew nuts 50g walnuts 50g hazelnuts 50g blanched pistachio nuts 100g roughly chopped shortbread biscuits Icing sugar for dusting Sandwich bags   Method: 1. Start by toasting the nuts in individual batches and toast until they

Chocolate Chip Pecan Pie

Chocolate Pecan Pie Recipe

Serves: 8-10 Prep time: 1 hour Bake time: 1 hour 15 min Ingredients: 500g pack sweet shortcrust pastry Flour, for rolling out the pastry 75g butter, softened 100g golden caster sugar 175g golden syrup 175g maple syrup 3 eggs, beaten ½ tsp vanilla extract 300g pecan halves 200g Lily O’Brien’s dark chocolate drops Double cream, whipped, to serve Method: 1. Roll out your pastry evenly on a lightly floured surface and gently place into 23cm tart tin. Chill for 30

Chocolate Granola Bars using Lily O’Brien’s Chocolate Drops


Makes: 18 Bars Prep time: 15 minutes Bake time: 20 minutes 175g honey 150g butter 125g flour 5 tbsp dark brown sugar 370g oats 1 tsp bicarbonate of soda 1 tsp vanilla essence 50g sultanas or any dried fruit 50g chopped nuts or seeds 340g Lily O’Brien’s Dark Chocolate Drops, chopped into small pieces Heat the oven to 170C/fan 150C/gas mark 3 and line a 20 x 30cm baking dish with baking paper. Add all of the dry ingredients to

Which dessert are you?

Flowchart Blog Image

Zesty Key Limey Pie, creamy Creme Brulee, fruity Passion Fruit Possett… Our desserts collection are all delicious and it’s so hard to choose our favourite! We’ve put together a fun little flowchart to help you decide which to delve into first. Each dessert is special in it’s own right, with it’s own unique mixture of ingredients and a personality to match! So… which dessert chocolate are you? If you would like to share this image on your site, then please

Chocolate cookie cups with Lily O’Brien’s Dark Chocolate drops

Chocolate cookie cups with Lily O'Brien's Dark Chocolate

Makes: 36 – 40 Prep time: 30 minutes Bake time: 8 – 10 minutes   170g butter 100g caster sugar 100g brown sugar 55ml milk 1 egg 1 tsp vanilla essence 350g plain flour 1 tsp baking soda 2 tbsp cocoa powder 1 tsp cornstarch 100g Lily O’Brien’s Dark Chocolate Drops, chopped into small pieces Heat the oven to 190C/fan 170C/gas mark 5 and grease a mini muffin tin. Cream together the butter and sugars in a bowl until combined.

Summer BBQ ideas and inspiration

Party mood board

With summer peeping from behind the clouds, here at Lily O’Brien’s we’re getting excited for everything that the warmer weather brings. Garden parties, BBQs and gatherings galore with friends and family! There’s nothing we like more than planning parties, so we’ve put together some inspiration on Pinterest. We’re thinking lemonade stands, jars full of flowers, lights in the trees and lots of delicious treats to spoil our guests! Click the image below to be taken to the full Pinterest board

Chocolate chip scones with Lily O’Brien’s Baking Drops

Lily O'Brien's Chocolate Chip Scones

Makes: 8 scones Prep time: 15 minutes Bake time: 15 minutes 350g self-raising flour ¼ tsp salt 1 tsp baking powder 85g butter, cut into cubes 3 tbsp caster sugar 175ml milk 1 tsp vanilla extract 100g Lily O’Brien’s Dark Chocolate Drops, chopped into small pieces Heat the oven to 220C/fan 200C/gas mark 7 and line a baking tray with baking paper. Mix the flour, salt and baking powder in a bowl. Add the butter to the mixture and rub