Chocolate Hedgehog Slice **Not Gluten Free**
I can hear you all gasping in shock right now. Psst, she uses the cheap stuff! But I swear to you, it tastes just as good. And you won’t be disappointed with this recipe. After all, who could be disappointed with chocolate, biscuits, butter and sugar? Certainly not me.
This recipe is so easy, in fact, it’s one of the first recipes I can remember making by myself.
I bet you have most of the ingredients you need already… if not all of them.
And if not, it’s nothing $10 and a quick trip up the street wouldn’t fix.
You can tell how much a recipe is loved by how messy it is. This one is clearly loved to the moon and back.
Melted chocolate and biscuits. Need I say more?
Definitely time for a taste test.
I could have stopped here, but it just needed one more thing…
Chocolate Ganache Icing! Delicious! Want the recipe? Convinced that cheap stuff is just as nice? Good. Here ya go.
Chocolate Hedgehog Slice
- 250gm Marie biscuits, crushed and broken.
- 1/2 cup Walnuts (Optional. I chose to opt out. Don’t like nuts.)
- 30gm Cocoa
- 60gm Caster Sugar (I used normal sugar as I couldn’t reach the Caster sugar. Who puts baking ingredients on the top shelf out of my reach? Seriously.)
- 125gm Butter (Real butter folks. Margarine just won’t cut it for this recipe. Unless you want to eat it all at the second last stage… otherwise it won’t set properly)
- 1 Egg, beaten.
Ganache Icing (Optional)
- Equal quantities cream and dark chocolate.
So…. 100ml cream = 100g of dark chocolate. (Yeah, something like that. Just go with it and see what works. Just depends on how much you want, and you can always put left overs in the fridge to use on ice cream or cupcakes or cookies or… anything really!)
- Crush the biscuits to varying degrees of crushdedness. (Yep, you heard me. I just made a new word. Deal with it. It’s good to have some bigger ones, and then some really fine ones as well.)
- In a heatproof bowl, combine cocoa, sugar and butter, pop it on top of a saucepan with a bit of water in it. (About half full, you don’t want the water to be touching the heatproof bowl.) Melt over a low heat , stirring regularly.
- Remove from heat just before the last bits have melted, and continue stirring until it’s completely melted. Allow to cool slightly, roughly to the same temp as your body/hand/finger. (Yes, I stuck my finger into the mixture to see how hot it was.) It won’t take long at all if you’ve taken it off the heat before it was completely melted.
- Lightly pre-beat the egg, (easiest way is with a fork and a cup or mug) and mix into chocolate mixture. (If you haven’t allowed your chocolate mixture to cool slightly, it will cook the egg. And we don’t want that.)
- Stir chocolate mixture into crushed biscuits, until well combined.
- Line an appropriate sized container with tin foil, with a bit of extra hang over on at least 2 sides. (This makes it easier when you need to get it out to slice.) Press in chocolate and biscuit mixture. (Don’t be afraid to really press it in, it needs to be well compacted.)
- Refrigerate for 30 minutes (at least) before serving ….OR ….
- Combine cream and chocolate in a heatproof bowl and melt in the same way as steps 3 and 4.
- Allow to cool until mixture has thickened slightly. (You may actually want to do this BEFORE you make the hedgehog, as it will take a while to get to spreading stage…. Alternatively, you can be impatient like me and pour it on while it is still quite runny. This also achieves a smooth top. It will however need longer in the refrigerator to set the icing.)
- Spread your icing on and refrigerate for a further 15-20 minutes. (Or cheat and chuck it in the freezer for a bit)
- Slice and eat.