Best 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 CAKE TUTORIAL - LEXIS ROSE

Steps:

• Preheat your oven to 350 degrees. Then, butter and flour your cake pan(s) and set aside.
• Pour your lemon juice into your milk, give it a small stir, and set aside. (This should sit and curdle for about ten minutes before being added to the steps below.) You could substitute this for one cup of buttermilk if you have it on hand.
• Combine all dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda, and salt) in the bowl of your stand mixer fitted with the paddle attachment.
• Next, add the milk/lemon juice mixture, oil, eggs, and vanilla to the flour mixture and combine on medium until everything is mixed thoroughly.
• Finally, reduce the mixer speed (to avoid splashing), and add your hot coffee. The liquid must be hot in order to bloom the cocoa powder and add a richer, intense chocolate flavor to the cake.
• Pour your batter into the prepared pan(s), filling between half- and two-thirds of the way full. If you only have one pan, you will have to keep your batter in the refrigerator and re-use your cake pan until each of your cakes is baked.
• Set your timer for 28 minutes and, when it sounds, check the cake with a toothpick to see if the batter is still wet. If it needs further baking, don't fear: add a few minutes to the timer, check again, and repeat until cake is done. For reference, mine took about 32 minutes each.
• Let the cake rest in the pan on a wire rack for ten minutes, and then carefully flip the cake onto the rack to finish cooling. (Don't begin to carve or frost the cakes until they are fully cooled.) If necessary, repeat the baking and cooling process until all of your batter is baked.

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 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 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.

CHOCOLATE "HEDGEHOG" SLICE

Steps:

• Line a brownie tin or other rectangular tin (roughly 26 x 13 cm in dimension) with baking paper. The tray must be at least 3 cm deep.
• In a food processor, blitz biscuits and nuts until they are rough crumbs.
• In a saucepan over medium heat, melt the 260 g butter and add the sugar - stir over low heat until the sugar is dissolved. Add the cocoa and stir in. Remove mixture from heat and set aside to cool.
• In a small bowl, lightly beat the eggs. Whisk them into the cooled butter mixture. The mixture must be cool at this stage to avoid curdling the eggs.
• Pour the biscuits from the processor into a large bowl and pour in the butter and egg mixture. Mix with a wooden spoon until well combined. It may seem like you don't have enough liquid but persist and it will work.
• Transfer the biscuit mixture to the baking tin and spread out. Press down with a spatula until you have an even slice with a smooth top. Place in the fridge for 90 minutes.
• In a bowl over a saucepan of simmering water, melt the chocolate with the extra butter. When melted, remove from heat and allow to cool slightly before pouring over the slice.
• With a knife, spread the chocolate over the slice. If you want to make it that little bit more fancy, you can create an easy pattern in the chocolate - using your knife and starting in one corner of the tin, make light circles through the chocolate, continuously moving in rows to create a swirled effect.
• Place slice in the fridge overnight to set. When set, cut into diamond-shaped, bite-size pieces.

CHOCOLATE-PECAN HEDGEHOG COOKIES RECIPE

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.
• Yield: 16 cookies.
• Originally published as Hedgehog Cookies in Country Woman
• August/September 2009, p23
• Nutritional Facts
• cookie equals 114 calories, 8 g fat (4 g saturated fat), 10 mg cholesterol, 46 mg sodium, 11 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.
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HEDGEHOG SHORTBREAD COOKIES WITH CHOCOLATE + WALNUT

Steps:

• In a mixing bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well.
• Form cookies (in an oval shape with a pointed end) and place 2" apart on on ungreased baking sheets. Bake at 375 degrees F for 6-8 minutes or until set but not brown. Cool on wire racks.
• Dip 3/4 of cookies in melted chocolate and then in crushed walnuts. Dot two eyes and a nose!