Chocolatehedgehogslice 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.

CHOCOLATE HEDGEHOG SLICE

Steps:

• Break up biscuits into bits. Not crumbed, just pieces no larger the size of a quarter.
• In large pan melt the butter, then add the sugar, sultanas and cocoa. Heat and keep mixing until hot but not boiling.
• Take off the heat.
• Mixing very quickly, add the beaten eggs in small amounts incorporating each lot before adding the next.
• Fold in broken biscuits.
• Press mixture into a foil lined tray (30x25cm).
• Refrigerate to set for a couple of hours.
• To make the icing / frosting:.
• Mix the icing sugar, 4 T cocoa and 2 T melted butter with enough milk to give a spreadable consistency.
• Beat until smooth.
• Spread over the hedgehog and leave until it has set.
• I store this slice in the refrigerator.

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.