Triple Chocolate Doughnuts with Lily O’Brien’s Milk Chocolate Drops

Recipe Triple Chocolate Donuts with Lily O'Brien's Chocolate

Talk about chocolate overload! These triple chocolate baked doughnuts are a dark chocolate lover’s dream. Makes: 24 mini doughnuts Prep: 20 minutes Cook: 10 minutes Ingredients: Doughnuts • 110g all-purpose flour • 35g unsweetened cocoa powder • 1 tsp. baking powder • ¼ tsp. fine sea salt • ½ tsp. instant espresso powder • 6 tbsp. granulated sugar • 1 tbsp. unsalted butter (melted, slightly cooled) • 1 large free range egg • 115ml whole milk • 1 ½ tsp.

Launch of our NEW Premium Chocolate Bar Range

Pictured is Lily O’Brien’s founder, Mary Ann O’Brien along with celebrity chef Clodagh McKenna as they officially launch Lily O’Brien’s first ever premium chocolate bars range. The all new Lily O’Brien’s offering features seven unique recipes, which include undeniable classics such as Sea Salted Caramel and Malted Crisp to all new foodie-inspired options such as Orange And Bergamot and Peppermint Crunch with Basil. Photo: Anthony Woods

Things kicked off early at Medley on Fleet Street in Dublin’s hip new venue; when foodies, bloggers, journalists, and influencers turned out in force to celebrate the launch of Lily O’Brien’s new Premium Chocolate Bar Range.  From 6.30pm the venue started to fill up with attendees who began to enjoy some light refreshments while taking in the assortment of chocolate goodies on display. We skilfully crafted our wonderful floral displays, each one a “homage” to Lily O’Brien’s new chocolate bar

Recipe: Chocolate and Hazelnut Torte

Chocolate Hazelnut Torte Recipe

With a hint of orange liqueur and delicious hazelnuts, this recipe create a glorious combination! You can’t just have one slice of this elegant chocolate cake! Makes: 1 torte Serves: 8 Prep: 30 minutes Cook: 50 minutes Ingredients: For the cake 200g Lily O’Brien’s Dark Chocolate Drops (chopped) 3 large free-range eggs 100g unsalted butter (diced) 150g caster sugar 90g ground hazelnuts 60g self-raising flour 3 tbsp. orange liqueur A pinch of salt Freshly whipped cream (to serve) For the

Recipe: Chocolate and Orange Scones

Recipe: Orange & Jam Scones

These Chocolate and Orange Scones are a perfect teatime snack. With chocolate drop chunks throughout and added orange juice and zest; these chocolate orange scones will become your new favourite afternoon treat. Makes: 14 scones Serves: 14 Time: Prep: 15 mins Cook: 10 mins Ingredients: Scones 700g  self-raising flour 150g butter 150g caster sugar 2 large oranges, finely grated zest of both and juice of one orange 150g chopped Lily O’Brien’s Milk Chocolate Drops 200ml whole milk, plus extra for

Chocolate Chip Pretzel Peanut Butter Cookies

How to make Peanut Butter Cookies with Pretzels

Makes: 30 cookies Prep: 15 minutes Cook: 11 minutes Ingredients:  1 stick unsalted butter (softened to room temperature) 1 jar of creamy peanut butter 100g of sugar 150g of packed brown sugar 1 free range egg plus 1 extra egg yolk 1 tbsp. of milk (or cream) 1 ½ tsp. of vanilla 175g of plain flour ¾ tsp. baking soda ½ tsp. baking powder ½ tsp. salt 150g of chopped up Lily O’Brien’s Dark Chocolate Drops 210g of pretzel sticks

Chocolate Caramel Cake Recipe

Chocolate and Carmael Cake

Makes: 1 ‘10 inch’ cake Serves: 12 Time: Prep: 20 mins Cook: 30 mins Ingredients: Cake 50g finely chopped Lily O’Brien’s Milk Chocolate drops 300g butter (plus extra for greasing) 300g light muscovado sugar 3 large free range eggs 1 ½ tsp baking powder 85g cocoa powder 225g plain flour 225ml soured cream 300ml double cream 10 tbsp. caramel sauce Chocolate ganache topping 50g Lily O’Brien’s Milk Chocolate Drops for decoration (if required) Caramel Sauce 250g caster sugar 142ml pot

Monarch Airlines came to visit!

Colm from Monarch came to Lily's

We were absolutely delighted when DHL invited us to come and speak at the Taste of London last summer. We met some fantastic people, sampled some of the finest dishes and discovered some mouth-wateringly exquisite ingredients. We met Colm from Monarch Airlines during our visit and he kindly said he would pop over to see us in the chocolate factory! Thanks for making the journey Colm! We hope you had a great time in our chocolate filled HQ!

Chocolate Carrot Cake Recipe

Chocolate Carrot Cake Recipe

If you have been taking part in our Hares on the March prize draw you will know we have gone mad for hares this Easter. To celebrate the start of the Easter month we have paired up with the happy egg co. to help create a delicious Easter recipe just for you. With the combination of smooth Lily O’Brien’s Chocolate Drops and the happy egg co. happiest eggs, have a go at baking up our tasty Bunny Chocolate Carrot Cake.