Chocolate House

Chocolate House

0:20 To Prep
0:05 To Cook
10 Servings
Average Rating
Difficulty Medium

A fresh take on the traditional gingerbread house using our silicone fairytale mould. Great for Christmas or Easter!

Ingredients

  • 600g (for sides and roof panels) white, milk or dark chocolate
  • 500g (for front, back, door, tree and people) white, milk or dark chocolate
  • 100g extra chocolate for icing
  • 20g chocolate bits for decoration
  • 500g wrapped chocolates for inside

Step 1

Melt Chocolate for sides, roof panels, front, back, door, tree, people and pour into the silicone mould. Refrigerate until set.

Step 2

Melt the extra chocolate in the microwave for 35 seconds (1200 watts) or until just melting. Stir very well, until smooth. Place chocolate in piping bag fitted with nozzle.

Step 3

Pipe chocolate along base of back wall panel and set in place on a cake board or similar.

Step 4

Pipe chocolate onto the ends and base of the side panels and set in place. Refrigerate for 5 minutes.

Step 5

Pipe chocolate onto sides and base of front panel and set in place.

Step 6

Pipe chocolate onto hinge and base of door and set in place.

Step 7

Pipe chocolate along top and side edges of first roof panel and set in place.

Step 8

Repeat with second roof panel and refrigerate 5 minutes.

Step 9

Decorate people and tree as desired and set in place.

Step 10

Finish roof gully with choc bits.

Step 11

Dust with icing sugar.

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