We love sharing quick and delicious recipes with you and today we bring another old fashioned fave to the table.
WHOot follower Serena G messaged us on Facebook and said this Chocolate Hedgehog Slice is by far the best ever that she has made. She found it in her travels and we’re excited to pass it on to you.
Chocolate Hedgehog Slice Recipe Ingredients
So let’s take a look at what you are going to need for this delicious recipe.
Biscuit Base Ingredients
- 250g plain sweet biscuits (Arnotts Marie are a great choice)
- 150g Good Quality Dark Chocolate
- 2 Tablespoons Cocoa Powder
- 395g Sweetened Condensed Milk
- 100 g butter
- 1/2 cup desiccated coconut
- 1/2 cup chopped walnuts
Chocolate Topping Ingredients
- 290g dark chocolate
- 2 tbs vegetable oil
How To Make Chocolate Hedgehog Slice Recipe
For this recipe Serena G used an 18x28cm slice tin. You will need to line it with baking paper and be sure to grease it first.
Next add your butter, condensed milk and your chocolate melts into a small bowl that is microwave proof. Set your power to 50% and gently melt for around 3 or 4 minutes.
Time may vary depending on the power of your microwave, keep an eye on it and once melted, remove.
Crush your biscuits using a rolling pin and ziploc bag or blitz them. Now add your coconut, walnuts and your cocoa powder.
Mix it until well combined and you have a nice consistency.
Now its time to spread your prepared mixture in your tin. Make sure it is nice and even, pressing down as you go.
Ensure that you have a nice even biscuit base.
How To Make Chocolate Topping
The final step to this recipe is to make your Chocolate Topping. With the remainder of your chocolate melts and vegetable oil, again melt in the microwave on 50% power.
Once it is sufficiently melted, pour it over the top of the biscuit base.
Now your slice is ready to pop it in the fridge. Leave it to chill for at least a couple of hours for the best results.
Once chilled, remove from fridge and using a sharp knife, cut into squares and serve. You can store your slice up to a week, not that will last that long! Be sure to use an airtight container.