Chocolate hedgehog slice with ganache

Packed full of fragrant Turkish delight chunks and crunchy slivered almonds, this creamy chocolate slice makes a super indulgent afternoon treat. Serve topped with a rich milk chocolate ganache and coconut for ultimate decadence.

  • 10 mins preparation
  • 5 mins cooking
  • 3 hrs marinating
  • Makes 16
  • Print


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


  • 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.

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