Thursday, September 17, 2009
Chocolate Hedgehog Slice
250g chocolate cream biscuits, finely crushed
1/2 cup desiccated coconut
1 cup pecans, roughly chopped
1 tbsp cocoa powder, sifted
100g dark chocolate, chopped
80g unsalted butter
1 tbsp golden syrup
1 egg lightly beaten
extra pecans, for decorations
extra 60g dark chocolate melts
Line Base and sides of shallow 30 x 20 cm rectangular tin with foil.
Combine biscuit crumbs, coconut, pecans and cocoa in medium mixing owl. Make a well in the centre.
Combine chocolate, butter and syrup in small heavy-based pan. Stir over low heat until chocolate and butter have melted and mixture is smooth. Remove from heat. Pour combined chocolate mixture and egg onto dry ingredients. Using a wooden spoon, stir until well combined. Press mixture evenly into prepared tin. Refrigerate 30 minutes or until set.
To make icing:-
Place chocolate and butter in small heat proof bowl. Stand over pan of simmering water. Stir until chocolate and butter have melted and mixture is smooth. Cool slightly. Spread mixture evenly over slice base. Refrigerate until set. Remove slice from tin. Cut into small squares with sharp knife. Decorate squares with pecans dipped in extra melted chocolate.
*Store slice in airtight container in the refrigerator for up to 1 week.
Sources:-From Biscuits & Slices Step By step