Chocolate Hedgehog

by Shell

Makes 24 pieces


    175g butter
    2/3 cup caster sugar
    4 tablespoons Cocoa powder
    2 tablespoons desiccated coconut
    1 egg, lightly beaten
    ½ cup shelled pistachios
    250g packet shredded wheat biscuits, broken into pieces
    250g  dark cooking chocolate, chopped coarsely
    50g butter


  1. In a saucepan melt butter, sugar and cocoa over a medium heat for 3 minutes. Stirring to ensure sugar dissolves.
  2. Remove from heat add coconut, egg, pistachios and biscuits. Press mixture into a baking paper lined 28cm x 18cm slab pan. Chill for 1 hour.
  3. Melt chocolate and butter in bowl over simmering water. Spread over slice. Allow to set in refrigerator for 20 minutes. Slice with hot knife into pieces.

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