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.

HEDGEHOG CAKE

Steps:

• Heat the oven to 160C/140C fan/gas 3. Grease and base line a 1 litre heatproof glass pudding basin and a 450g loaf tin with baking parchment.
• Put the butter and chocolate into a saucepan and melt over a low heat, stirring. When the chocolate has all melted remove from the heat.
• In a large bowl mix together the flour, baking powder, bicarbonate of soda and muscovado sugar. In another bowl beat together the eggs, soured cream and vanilla extract. Pour the egg and chocolate mixtures into the flour and mix thoroughly together.
• Weigh 250g into the loaf tin, then spoon the rest of the mixture into the pudding basin.
• Cook both cakes side by side in the oven. The loaf cake will cook in about 30 mins and the basin cake in about 1 hour. Take the loaf cake out of the oven and close the oven door quickly so as not to allow the heat out. Test with a skewer inserted into the centre, it should come out clean. If not return to the oven for another five mins. Repeat with the basin cake after about another half an hour. Once each cake is cooked, allow to cool completely before turning out.
• To make the icing, mix together the cocoa and water to make a smooth paste. Beat the butter until soft and gradually beat in the icing sugar. Add the cocoa paste and beat until smooth.
• To assemble the cake, trim the top of the basin cake so it is flat. Turn cut side down onto a board and cut in half vertically. Spread a little butter icing on each of the flat bases and sandwich these two buttercreamed surfaces together to make a rugby ball shape for the hedgehog body. Place onto a 30cm cake board or wooden board. Cut the loaf cake in half vertically. Take one half and trim the short end to a v shape to make the pointy head. Use a little icing to attach to the body. Cut pieces from the remaining loaf cake to fill any gaps. Cover the whole cake in butter icing.
• Cut the flake bars into pieces ranging from 2.5cm to 5cm. The spikes do not have to be regular or even in shape. Starting at the front push the spikes into the body of the hedgehog at a slight angle. Start with the small pieces gradually using larger ones as you go towards the back. Press a round chocolate into the tip of the head to represent the nose and use chocolate chips for the eyes. Using a tiny bit of butter icing attach sliver or gold balls to the eyes.
• The cake is best made the day before cutting and icing and will keep well for 3-4 days.

HEDGEHOG COOKIES

Steps:

• Mix flour, baking powder, baking soda, and salt in a bowl. Whisk sugar, shortening, corn syrup, eggs, and vanilla extract in a separate bowl. Stir sugar mixture into flour mixture until just combined. Refrigerate dough until chilled, 30 minutes to 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Scoop cookie dough using a cookie scoop or 1 tablespoon so all the cookies are uniform; shape dough into teardrop-shaped cookies. Flatten the pointed side of each cookie to form the 'face'. Arrange cookies on baking sheets.
• Bake in the preheated oven until golden, 10 to 12 minutes. Cool on the baking sheets for 10 minutes before removing to cool completely on a wire rack.
• Pulse pecans in a food processor until finely chopped; transfer to a bowl.
• Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Dip the top of each cookie in the melted chocolate, spreading to fully coat the 'body' of each hedgehog. Press cookies, chocolate-side down, into the ground pecans forming the 'fur'. Arrange cookies on a sheet of waxed paper to set, about 30 minutes.
• Transfer the remaining melted chocolate to a piping bag or plastic bag with a corner snipped. Pipe chocolate onto the pointed end of each cookie for eyes and a nose.

EASY HEDGEHOG SLICE

Steps:

• Line the base and sides of a slice or lamington tin with baking paper and set aside. Please configure the Recipe Tip in the dialog. In a small saucepan, heat the dark chocolate, butter and condensed milk over a low heat for 5 minutes or until the mixture has melted. Set aside for a few minutes to cool. Please configure the Recipe Tip in the dialog. Meanwhile, place the biscuits into a zip lock bag, and push out all the air before sealing. Use the end of a rolling pin to carefully crush the biscuits. Or get the kids to break them up using their hands! Place the broken biscuits in a large bowl and add the coconut, walnuts and cocoa. Please configure the Recipe Tip in the dialog. Pour the melted chocolate mixture into the dry ingredients, and mix well until everything has combined. Please configure the Recipe Tip in the dialog. Press firmly into the prepared tin with the back of a wooden spoon, and refrigerate for 30 minutes or until firm. Please configure the Recipe Tip in the dialog. 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. Please configure the Recipe Tip in the dialog. Pour the chocolate mixture over the hedgehog, and transfer into the fridge for 1 hour or until completely set. Please configure the Recipe Tip in the dialog. Cut the hedgehog into squares and serve. Store in an airtight container in the fridge. Please configure the Recipe Tip in the dialog.

HEDGEHOG COOKIES

Steps:

• Mix cold butter and flour in a food processor until it is crumbly - don't overmix.
• Put the butter mixture into a large mixing bowl, then add the confectioners' sugar, egg, vanilla and salt. Mix with a spatula until smooth.
• Flatten the cookie dough into a large oval and wrap with plastic wrap. Pop in the fridge to cool for 30 minutes.
• After chilling, make the hedgehogs by breaking off a piece of dough a little smaller than a ping pong ball. Roll the dough into a ball and pinch out a nose shape (see the video above). Lay all your hedgehogs out on a baking tray lined with baking paper (parchment) and pop them into the freezer for 30 minutes to chill.
• Preheat the oven to 350 F.
• When chilled, bake for 18-20 minutes, until the noses are slightly golden. Pop them onto a cooling rack and allow to cool completely.
• Break the pretzels in half, then break the circle shape on each side of the pretzel to make an antler. Match the antlers up in pairs ready to go.
• Dip your hedgehogs - bottom first - into melted chocolate. Submerge to a little over halfway. Rest them on baking paper (parchment) and decorate with your special Christmas colors.
• Now, it's time to get your Christmas vibe really pumping. Grab a pair of antlers and hold them in place in the gooey chocolate on a hedgehog. Keep holding. Song time! Sing 'Rudolph the Red-Nosed Hedgehog' through all the way at least once. I recommend twice. Through the magic of song (and a little time) the antlers should now adhere to the chocolate.
• When you've done all of your antlers (your voice may be somewhat hoarse by now), dab on the melted chocolate for the eyes and nose with a toothpick. Finally, pop that cute little red nose in place. It will only take a couple of seconds to stick (no singing required unless you want to).
• First up, make the Santa hats by piping a little bit of royal icing around the bottom of the gummy raspberry and a dollop on top. Leave them to dry.
• Dip your hedgehogs - bottom first - into melted chocolate. Submerge to a little over halfway. Rest them on baking paper (parchment).
• After you have dipped all of your hedgehogs' bottoms in the chocolate and lined them up on a tray lined with baking paper, apply the red sprinkles.
• Carefully place a Santa hat on top of each hedgehog. You may need to hold it in place for a few seconds until it sticks. Use a toothpick to dab on the eyes and nose. Ho ho ho!
• Dip your hedgehogs - bottom first - into melted chocolate. Submerge to a little over halfway. Rest them on baking paper (parchment).
• Apply the sprinkles while they are still wet. When they are dry, add the finishing touches using a skewer or toothpick to dab a tiny bit of melted chocolate for two little eyes and a nose.

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 SLICE

Steps:

• Line a 20cm x 25cm (7.9inch x 9.8 inch) tin with baking paper.
• Crush the biscuits, leaving some larger bits, and mix with the coconut.
• Place the butter, condensed milk, dark chocolate and cocoa powder in a saucepan and melt over a low heat until the butter and chocolate are melted (around 5 minutes). Stir often to prevent the mixture from sticking to the bottom of the pan.
• When the condensed milk mixture is ready, take off the heat and stir in the biscuit crumbs and coconut.
• Spoon into the prepared tin and flatten down well, smoothing the top with the back of a spoon (if the mixture is sticking to the spoon run it under hot water for a few seconds).
• To make the topping, melt the milk and dark chocolate and coconut oil in a heatproof bowl set over a pan of simmering water, or melt in a microwave.
• Pour over the biscuit base and smooth out to cover.
• Place in fridge for 3 hours to set.
• Remove from the fridge 30 minutes before you want to slice. Using a sharp knife, cut into 20 squares.
• Place back in the fridge to fully set before taking off the greaseproof paper and serving.
• Store in the fridge.

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.