Best 5 Chocolate Hedgehog Recipes

CHOCOLATE-PECAN HEDGEHOG COOKIES

Steps:

• Preheat oven to 325°. In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, pecans and salt; gradually add to creamed mixture and mix well. Shape 1 tablespoon of dough into a ball; pinch the dough to form a face. Repeat. Place 2 in. apart on a greased baking sheet. , Bake 12-15 minutes or until lightly browned. Let stand 5 minutes before removing to a wire rack to cool completely., In a microwave, melt chocolate; stir until smooth. Holding a hedgehog cookie by the nose, spoon chocolate over the back (leave the face uncovered). Allow excess to drip off. Place on waxed paper; immediately coat the wet chocolate with sprinkles., With a toothpick dipped in chocolate, make two eyes and a dot on the nose. Let stand until set. Store in an airtight container.

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 PEANUT-BUTTER HEDGEHOG TRUFFLES

Steps:

• Place sugar in a large bowl; set aside. Combine butter, cream, peanut butter, and vanilla in a saucepan over medium heat. Cook, stirring, until butter and peanut butter are just melted. Pour over sugar in bowl and whisk until smooth. Transfer to an 8-inch-square baking dish and smooth surface. Place parchment or plastic wrap directly on surface of mixture and refrigerate until set, about 2 hours.
• Roll heaping teaspoonfuls of peanut-butter mixture into 1-inch balls. Melt chocolate, stirring until smooth, in a bowl set over a saucepan of simmering water; remove from heat. Working with 1 ball at a time, dip into chocolate and remove with a fork, letting excess chocolate drip off; transfer to parchment-lined baking sheets and immediately sprinkle top and sides with 1/4 to 1/2 teaspoon cocoa nibs. Refrigerate until set, about 30 minutes. Truffles can be made 1 week ahead and stored in a single layer, covered, in refrigerator.

CHOCOLATE HEDGEHOG

Steps:

• Grease a 19 cm x 28 cm x 2 cm baking tray.
• Put crushed biscuits in a bowl.
• Melt the butter with the sugar, coconut and cocoa in a saucepan on low heat.
• Bring to the boil and boil for about 2 minutes.
• Allow the mixture to cool.
• The mixture may look separated but ignore this.
• Whisk in the eggs, this improves the mixture again.
• Pour this mixture over the crushed biscuits and stir until it is evenly combined.
• Pour into the tray and let cool.
• Spread over frosting and sprinkle nuts, hundreds and thousands or chocolate chips.
• Cut into squares.
• CHOCOLATE FROSTING Put cocoa powder, icing sugar, syrup and butter in a bowl and mix together.
• Add the water, a little at a time and beat all the time.
• Beat for about 15 minutes on high speed until it is light and fluffy.
• If it looks curdled just add a little more icing sugar.

CHOCOLATE HEDGEHOG

Steps:

• For the slice :.
• Line a baking tin with baking paper.
• Melt butter and sugar in a small saucepan over a low heat, add cocoa and mix well.
• Remove from heat and add beaten egg.
• Place all other ingredients into a bowl. Add melted mixture and stir well.
• Press into pan and chill until set.
• Spread with the icing.
• For the icing:.
• Sift icing sugar and cocoa together and add water.
• Mix to a smooth consistency, adding more water if needed.
• Sprinkle with some extra coconut if you like.
• Chill until set and then cut into squares.