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Lindt Chocolate Gingerbread House

A delectable and festive table decoration, fit for every Christmas celebration.

30 minutes
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Ingredients

  • 400g Lindt EXCELLENCE Dark Chocolate of your choice, melted and tempered* 100g Gingerbread, chopped finely 40-50g Honey roasted macadamias, chopped finely ; 1Tsp Gingerbread or Speculoos spice ; Little extra chocolate to build
  • 200g Pure icing sugar, sieved ; 40g Egg white ; Few drops of lemon juice ; Festive Lindt chocolates to decorate

Method

Step 1.

Best make the icing in advance by combining all ingredients in the bowl of your electric mixer and with a whisk attachment, whisk at full speed for 5 minutes until light and fluffy.

Step 2.

Cover surface with a damp cloth and place in the fridge.

Step 3.

For the Chocolate House gently melt and temper* the chocolate.

Step 4.

Finely chop the gingerbread and macadamia nuts and place in a bowl.

Step 5.

Add the spice and stir to evenly distribute all ingredients.

Step 6.

Stir in the tempered chocolate and mix until all the inclusions are well coated with chocolate.

Step 7.

Place mixture onto a large sheet of baking paper and spread thinly (about 4 mm) to a size of around 60x30 cm.

Step 8.

Allow to set slightly but don’t allow the chocolate to get too firm.

Step 9.

Using the cut out templates cut the panels.Then place in the fridge to set fully.

Step 10.

To assemble fill a piping bag with some extra chocolate that has been slightly thickened with a few drops of water. This will make building easier.

Step 11.

Start by attaching a front/back panel onto a roof as that will be easier.

Step 12.

Continue with the remaining panels and place on the base.

Step 13.

Using the off cuts, create a chimney and a fence.

Step 14.

Using a piping bag, pipe icing on the house to create icicles.

Step 15.

*Tempering chocolate ensures the chocolate setting with a firm snap and sheen. For information on tempering visit here https://youtu.be/iSFiWKAxsJI

Step 16.

Have a Merry Christmas
Have a Merry Christmas

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