Chocolate Hedgehog Recipes

CHOCOLATE HEDGEHOG SLICE

Steps:

• Line a 20cm x 25cm (7.9inch x 9.8 inch) tin with baking paper.
• Crush the biscuits, leaving some larger bits, and mix with the coconut.
• Place the butter, condensed milk, dark chocolate and cocoa powder in a saucepan and melt over a low heat until the butter and chocolate are melted (around 5 minutes). Stir often to prevent the mixture from sticking to the bottom of the pan.
• When the condensed milk mixture is ready, take off the heat and stir in the biscuit crumbs and coconut.
• Spoon into the prepared tin and flatten down well, smoothing the top with the back of a spoon (if the mixture is sticking to the spoon run it under hot water for a few seconds).
• To make the topping, melt the milk and dark chocolate and coconut oil in a heatproof bowl set over a pan of simmering water, or melt in a microwave.
• Pour over the biscuit base and smooth out to cover.
• Place in fridge for 3 hours to set.
• Remove from the fridge 30 minutes before you want to slice. Using a sharp knife, cut into 20 squares.
• Place back in the fridge to fully set before taking off the greaseproof paper and serving.
• Store in the fridge.

QUICK AND EASY CHOCOLATE HEDGEHOG SLICE

Steps:

• Grease and line a 20cm x 30cm (8" x 12") tin and set aside.
• Place condensed milk (395g), chocolate (180g), and salted butter (100g) in a large bowl and microwave until melted, then mix to combine.
• Add crushed biscuits (250g), desiccated coconut (50g), and rice bubbles (40g) to the chocolate mixture and mix again to combine.
• Press base mixture evenly into the greased and lined tin and smooth the top.

CHOCOLATE HEDGEHOG

Steps:

• For the slice :.
• Line a baking tin with baking paper.
• Melt butter and sugar in a small saucepan over a low heat, add cocoa and mix well.
• Remove from heat and add beaten egg.
• Place all other ingredients into a bowl. Add melted mixture and stir well.
• Press into pan and chill until set.
• Spread with the icing.
• For the icing:.
• Sift icing sugar and cocoa together and add water.
• Mix to a smooth consistency, adding more water if needed.
• Sprinkle with some extra coconut if you like.
• Chill until set and then cut into squares.

CHOCOLATE HEDGEHOG

Steps:

• Grease a 19 cm x 28 cm x 2 cm baking tray.
• Put crushed biscuits in a bowl.
• Melt the butter with the sugar, coconut and cocoa in a saucepan on low heat.
• Bring to the boil and boil for about 2 minutes.
• Allow the mixture to cool.
• The mixture may look separated but ignore this.
• Whisk in the eggs, this improves the mixture again.
• Pour this mixture over the crushed biscuits and stir until it is evenly combined.
• Pour into the tray and let cool.
• Spread over frosting and sprinkle nuts, hundreds and thousands or chocolate chips.
• Cut into squares.
• CHOCOLATE FROSTING Put cocoa powder, icing sugar, syrup and butter in a bowl and mix together.
• Add the water, a little at a time and beat all the time.
• Beat for about 15 minutes on high speed until it is light and fluffy.
• If it looks curdled just add a little more icing sugar.

HEDGEHOG COOKIES

Steps:

• Mix flour, baking powder, baking soda, and salt in a bowl. Whisk sugar, shortening, corn syrup, eggs, and vanilla extract in a separate bowl. Stir sugar mixture into flour mixture until just combined. Refrigerate dough until chilled, 30 minutes to 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Scoop cookie dough using a cookie scoop or 1 tablespoon so all the cookies are uniform; shape dough into teardrop-shaped cookies. Flatten the pointed side of each cookie to form the 'face'. Arrange cookies on baking sheets.
• Bake in the preheated oven until golden, 10 to 12 minutes. Cool on the baking sheets for 10 minutes before removing to cool completely on a wire rack.
• Pulse pecans in a food processor until finely chopped; transfer to a bowl.
• Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Dip the top of each cookie in the melted chocolate, spreading to fully coat the 'body' of each hedgehog. Press cookies, chocolate-side down, into the ground pecans forming the 'fur'. Arrange cookies on a sheet of waxed paper to set, about 30 minutes.
• Transfer the remaining melted chocolate to a piping bag or plastic bag with a corner snipped. Pipe chocolate onto the pointed end of each cookie for eyes and a nose.

CHOCOLATE "HEDGEHOG" SLICE

Steps:

• Line a brownie tin or other rectangular tin (roughly 26 x 13 cm in dimension) with baking paper. The tray must be at least 3 cm deep.
• In a food processor, blitz biscuits and nuts until they are rough crumbs.
• In a saucepan over medium heat, melt the 260 g butter and add the sugar - stir over low heat until the sugar is dissolved. Add the cocoa and stir in. Remove mixture from heat and set aside to cool.
• In a small bowl, lightly beat the eggs. Whisk them into the cooled butter mixture. The mixture must be cool at this stage to avoid curdling the eggs.
• Pour the biscuits from the processor into a large bowl and pour in the butter and egg mixture. Mix with a wooden spoon until well combined. It may seem like you don't have enough liquid but persist and it will work.
• Transfer the biscuit mixture to the baking tin and spread out. Press down with a spatula until you have an even slice with a smooth top. Place in the fridge for 90 minutes.
• In a bowl over a saucepan of simmering water, melt the chocolate with the extra butter. When melted, remove from heat and allow to cool slightly before pouring over the slice.
• With a knife, spread the chocolate over the slice. If you want to make it that little bit more fancy, you can create an easy pattern in the chocolate - using your knife and starting in one corner of the tin, make light circles through the chocolate, continuously moving in rows to create a swirled effect.
• Place slice in the fridge overnight to set. When set, cut into diamond-shaped, bite-size pieces.

CHOCOLATE-PECAN HEDGEHOG COOKIES

Steps:

• Preheat oven to 325°. In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, pecans and salt; gradually add to creamed mixture and mix well. Shape 1 tablespoon of dough into a ball; pinch the dough to form a face. Repeat. Place 2 in. apart on a greased baking sheet. , Bake 12-15 minutes or until lightly browned. Let stand 5 minutes before removing to a wire rack to cool completely., In a microwave, melt chocolate; stir until smooth. Holding a hedgehog cookie by the nose, spoon chocolate over the back (leave the face uncovered). Allow excess to drip off. Place on waxed paper; immediately coat the wet chocolate with sprinkles., With a toothpick dipped in chocolate, make two eyes and a dot on the nose. Let stand until set. Store in an airtight container.