The Chocolate Blog
- May 28, 2026
Ingredients
For the base
- 200g Digestive Biscuits
- 50g Lily O’Brien’s 70% Dark Belgian Chocolate, roughly chopped (1 110g share bag will be enough for the base and the decoration)
- 80g Unsalted Butter
For the filling
- 120g white chocolate, roughly chopped
- May 28, 2026
This warming Butterscotch Chocolate mug Cake is here to save the (cold) day. The ultimate hug-in-a-mug, this recipe is truly irresistible - no oven, no fuss, just pure indulgence!
- May 28, 2026
Ingredients
- 2 x 110g Lily O’Brien’s Milk Chocolate Orange Share Bags
- 450ml double cream
- 1 tsp vanilla extract
- 2 large oranges
- 80g lemon curd
- 30g icing sugar
- May 28, 2026
The perfect dessert for when you’re super short on time! This sublime chocolate tart is so easy and simple to make. Filled with our delicious Crunchy Salted Almond chocolate...
- May 28, 2026
This is arguably one of the easiest bakes to make and super delicious. Made using Lily O'Brien's Salted Caramel buttons really gives the classic chocolate muffin an updated...
- May 28, 2026
Whatever it is you love to slather your chocolate spread on, we think this is going to be your new forever favourite! The combination of traditional roasted hazelnuts...
- May 28, 2026If you’re after a show-stopping dessert then look no further than this delicious chocolatey caramel cheesecake, made with our award-winning salted caramel truffles, it will...
- May 28, 2026
Using a combination of rich 70% dark chocolate along with our creamy salted caramels, we bring you the ultimate recipe for salted caramel brownies! It makes plenty, so will...
- May 28, 2026
Sweet creamy indulgent, easy to make, chocolate mini cake recipe made with Lily O'Brien's finest Milk Chocolate and Creamy Caramels with Sea Salt.
- May 28, 2026
This indulgent, chocolatey bake is the perfect treat for a dark January evening. If you are trying plant-based this Veganuary then simply use your favourite Vegan friendly...
