Chocolate Hedgehog Slice is an Australian childhood favourite. And no wonder, because it is so quick and easy to make, seriously you could probably do it in 15 minutes (minus chilling time). Once you’ve made it for yourself you will see why it was so popular! This recipe has been around forever, I have extra fond memories of my mum making it for us when we were kids. This particular recipe is largely based on one from Stephanie Alexanders Cookbook “The Cooks Companion”- also an Australian Icon. The only difference is that I have omitted the Rum from the chocolate topping.
And where do you get the hedgehogs from? you might ask. They are not exactly an Australian native. And how hard are hedgehogs to catch anyway?
Never fear, we won’t use real ones in this recipe!
- 2x Packets of Marie Biscuits (185- 200g each packet)
- 125 grams Unsalted Butter
- 3/4 Cup Caster Sugar
- 1/3 Cup Cocoa Powder
- 2 Eggs, lightly beaten
- 125 grams Dark Cooking Chocolate- or Melts
- 60 grams Unsalted Butter (Substitute half for coconut oil for a lovely flavour)
- Grease and line a 20x20cm square tin with baking paper, leave the sides of the baking paper hanging out for easy slice removal later.
- In a large bowl, break the biscuits by hand into chunks, try not to create crumbs, remove the fine crumbs if possible.
- In a small saucepan over medium heat, melt the butter and the sugar together, once dissolved add the cocoa and stir through until combined.
- Take the cocoa mixture off heat and after resting 2-3 minutes, stir through the beaten eggs until well combined.
- Pour this mixture over the broken biscuits and stir until very well combined and all biscuits are coated in chocolate mixture.
- Place the biscuit mixture in the prepared tin and use the base of a heavy cup to try and compress the biscuits into the tin. Refrigerate whilst you make the topping.
- On the cook top, place a metal bowl on top of a medium saucepan filled with hot water, simmering gently. Be sure the bowl does not touch the water. Place the chocolate pieces and butter into the bowl and with a metal spoon stir constantly until dissolved. For a lovely flavour- you can substitute some of the butter for coconut oil. You can double the amounts in the topping provided your tin has enough depth. If you are using a larger tin, then chances are you will need to double the topping anyway to have enough coverage.
- Pour this mixture over the top of the hedgehog slice, refrigerate overnight.
- After chilling and slice is set, remove from tin and cut into pieces (you should be able to easily cut 5x5. Serve. Enjoy!