| | | | |

Easy Hedgehog Slice

Close up image of a hedgehog slice on a tray

OMG, the Chocolate and the Biscuits we used in this Easy Hedgehog Slice made them amazing.  They’re so easy to make you must give them a try!

You know the Hedgehog Slice you buy at the local Bakery outlets, well these are nothing like them.  No greasy film, not super sweet but they are rich and decadent, too good just for kids.

Classes if you are local (Melbourne) or Zooms from anywhere 🙂

Hedgehog slice recipe tips:

Don’t use wooden spoons when melting chocolate, they hold water, and small quantities of water and chocolate do not mix.

Break up the biscuits by hand rather than blitz them in the food processor.  It takes seconds, and you’ll thank me later.

For the Thermomix set the temp to 50°c and give it the time that’s needed to melt the butter and chocolate.  Chocolate will burn over 50°c so don’t get it too hot.  Ever had a grainy mess?

Close up image of a hedgehog slice on a tray

Hedgehog Slice – Conventional

4.67 from 3 votes

5 stars tells us you love the recipe

becs-table.com.au
For the serious chocoholics. This easy hedgehog slice is so much better than the bakery-style version. Use good quality ingredients, and you'll love, love, love them.
Prep Time 10 minutes
Total Time 40 minutes
Difficulty Easy
Course Snack
Cuisine Australian
Servings 10 -12
Method Stove top

Ingredients
  

For the Base

  • 250 g of wheaten biscuits or Granita
  • 40 g desiccated coconut
  • 60 g walnuts chopped in halves or quarters your choice
  • 15 g cocoa
  • 150 g dark chocolate chopped (Callebaut callets or Cadbury Baking Dark Chocolate)
  • 100 g Unsalted Cultured Butter chopped
  • 1 can condensed milk 390 – 400 g is fine.

For the Topping

  • 200 g dark chocolate chopped
  • 50 g Unsalted Cultured Butter chopped

Instructions
 

  • Read my tips first:

Conventional Method:

    For the Chocolate Base

    • Line a square slice or lamington tin (20 x 20 cm) with baking paper and set aside.
    • Take your biscuits and place them in a large bowl. Break them up with your hands; you don’t want them too smashed.
    • In a small saucepan, heat the dark chocolate, butter and condensed milk over low heat for 5 minutes or until the mixture has melted. Set aside for a few minutes to cool.
    • Meanwhile, take your biscuits and place them in a large bowl. Break them up with your hands; you don’t want them too smashed. Then add the coconut, walnuts and cocoa and give it all a stir.
    • Pour the melted chocolate mixture into the dry ingredients, and mix well until everything has combined.
    • Tip the mixture into the prepared tin and press firmly into place refrigerate for 30 minutes or until firm.

    For the Chocolate Topping

    • To make the chocolate topping, place the butter and chocolate in a heatproof bowl over a saucepan of simmering water. Stir regularly for 5-8 minutes or until the chocolate and butter have melted and combined. Don’t let the water in the saucepan touch the bottom of the bowl.
    • Pour the chocolate-butter mix over the hedgehog, spread over the surface then transfer into the fridge for around an hour or until completely set. You can pop it in the freezer to speed things up but don’t forget about it; it’s tough to cut when frozen. LOL
    • Cut the hedgehog into squares and serve. Store in an airtight container. The fridge will keep them very firm, and they’ll keep longer or for soft hedgehog, store in the pantry and use them within a week.

    A plate of delicious hedgehog slice

    Hedgehog Slice – Thermomix

    5 from 3 votes

    5 stars tells us you love the recipe

    becs-table.com.au
    For the serious chocoholics. This easy hedgehog slice is so much better than the bakery-style version. Use good quality ingredients, and you'll love, love, love them.
    Prep Time 10 minutes
    Total Time 40 minutes
    Difficulty Easy
    Course Snack
    Cuisine Australian
    Servings 10 -12
    Method Thermomix

    Equipment

    • 1 Thermomix

    Ingredients
      

    For the Base

    • 250 g of wheaten biscuits or Granita
    • 40 g desiccated coconut
    • 60 g walnuts chopped in halves or quarters your choice
    • 15 g cocoa
    • 150 g dark chocolate chopped (Callebaut callets or Cadbury Baking Dark Chocolate Melts)
    • 100 g Unsalted Cultured Butter chopped
    • 1 can condensed milk 390 – 400 g is fine.

    For the Topping

    • 200 g dark chocolate chopped (Callebaut callets or Cadbury
    • Baking Dark Chocolate Melts)
    • 50 g Unsalted Cultured Butter chopped

    Instructions
     

    • Read My Tips First

    Thermomix Method:

      For the Chocolate Base

      • Line a square slice or lamington tin (20 x 20 cm) with baking paper and set aside.
      • Take your biscuits and place them in a large bowl. Break them up with your hands; you don’t want them too smashed.
      • Weigh the dark Chocolate, butter and condensed milk into the TM bowl and set for 5 min/ 50°c /speed 2 or until your butter has completely melted. Cutting it small will help move this along in the set amount of time.
      • Weigh the coconut, walnuts, cocoa and crushed biscuits into the TM bowl and give it all a stir on reverse speed +3 for 3 seconds. Scrape down and lift any mix stuck to the bottom of the bowl and repeat if necessary.
      • Tip the mixture into the prepared tin and press firmly into place refrigerate for 30 minutes or until firm.

      For the Chocolate Topping

      • Without worrying about cleaning out the TM bowl, (providing you’ve scraped as much as you can out of it) Weigh the chocolate and butter into the TM bowl. Set for 5 minutes/50°c/speed 2. Check to see if it's all melted if not give it a few more minutes you probably won't have to add any more heat if you’ve used good quality chocolate.
      • Pour the chocolate-butter mix over the hedgehog, spread over the surface then transfer into the fridge for around an hour or until completely set. You can pop it in the freezer to speed things up but don’t forget about it; it’s tough to cut when frozen. LOL
      • Cut the hedgehog into squares and serve. Store in an airtight container. The fridge will keep them very firm, and they’ll keep longer or for soft hedgehog, store in the pantry and use them within a week.

      Want to know more?

      For another delicious alternative try these Kingston Biscuits, or perhaps you would like to learn how to make “Perfect Slices“.

      2 Comments

      1. Unfortunately, I found this hedgehog slice remained gooey, even when placed in freezer overnight.

      Leave a Reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating