Recipe – Chocolate Crunch Slice (Hedgehog)
Got a chocolate party to go to? This is a quick and easy – and delicious – chocaholic’s delight!
Ingredients:
2 bars of dark cooking chocolate (400g)
2 tablespoons butter or margarine (50g)
1 teaspoon of instant coffee
1 egg (optional)
half a packet of milk arrowroot or other plain biscuits
2 tablespoons mixed peel
Method:
Half fill a large pan with water, bring to boil. In a second (and smaller) pot put in the chocolate and margarine and put that pot in the larger one so it works as a ‘double boiler’. Chop the chocolate into small chunks and place in the smaller saucepan, and add the butter. As it melts, keep stirring gently until smooth and creamy.
Boil a kettle and use just enough hot water to dissolve the instant coffee (about a teaspoon) and pour the coffee into the melted chocolate and stir in well.
Take a bowl and break the biscuits into pea-sized chunks.
Take the chocolate mix off the heat and allow to cool for about ten minutes. Stir in the egg (optional).
Now add the biscuit pieces and the mixed peel and stir until well covered in chocolate.
Pour the mix into a bar-tin lined with baking (greaseproof) paper or aluminium foil
Refrigerate until set – about 2 hours.
Turn out the bar onto a board upside down, making sure the paper is completely removed, dust with icing sugar and slice thinly to serve.
This has been adapted from the recipe of a family friend called Makiko 🙂
Variations can include half a cup of mixed dried fruit, or nuts substituted for an equivalent amount of the biscuits.
Enjoy!
cheers
Jerry
