Ingredients
Chocolate hedgehog slice
200 gram shortbread biscuit pieces
100 gram chopped turkish delight
1/2 cup toasted slivered almonds
200 gram dark chocolate, chopped
75 gram unsalted butter, chopped
2 tablespoon golden syrup
Chocolate ganache
200 gram milk chocolate, chopped
1/4 cup thickened cream
2 tablespoon desiccated coconut
Method
1. Lightly grease a line 20cm square pan with baking paper.
2. In a large bowl, combine biscuit pieces, Turkish delight and almonds.
3. In a medium saucepan, combine dark chocolate, butter and golden syrup. Stir over a low heat until chocolate melts.
4. Mix through biscuit mixture. Spread mixture into pan, pressing firmly. Chill 2 hours until firm.
5. Meanwhile, make chocolate ganache: In a heatproof bowl over a pan of simmering water, combine milk chocolate and cream. Stir until smooth.
6. Spread ganache over slice. Sprinkle with coconut. Chill 1 hour until firm. Cut into small squares to serve.
Use a hot knife, wiped with a clean cloth, to cut slice into even pieces. Store in an airtight container in the fridge.
Note
Related
Women's Weekly Food
Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.
