No-Bake Mocha Hedgehog Slice
User Reviews
5
6 reviews
Excellent
No-Bake Mocha Hedgehog Slice
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
For the base
- 8.5 espresso shortbread cookies or any other kind of shortbread cookie, digestive cookie, or graham crackers, 240 g
- 3.5 oz unsalted butter 100 g
- 5 bittersweet chocolate 145 g
- 2 oz icing sugar 57 g
- ¼ tsp salt
- 2 tbsp cocoa powder
- 1.7 jelly I used raspberry, but you can use any kind you like, or jam or preserves, 50 g
- 1.5 Kahlúa substitute with coffee or milk for kids or if you like it non-alcoholic, 45 ml
Chocolate Topping
- 7 bittersweet chocolate or semi sweet if you like it less bitter, 200 g
- 1.4 unsalted butter 40 g
- 1 tsp instant coffee
- 2 tbsp Kahlúa or milk or water
Instructions
No-Bake layer
- Place the cookies in a large sealable plastic bag and crush the cookies using a rolling pin or you hands. Make sure the cookies have a good mix of smaller/slightly chunkier un-crushed pieces, and crushed pieces.
- Grease and line a loaf pan (9 inch x 5 inch) with parchment paper.
- In a heat proof bowl, place the butter and chocolate and in 30 sec bursts, melt the chocolate in the microwave until you get a nice smooth mix.
- Stir in the salt, icing sugar, cocoa powder, jelly / jam and Kahlua until well combined.
- Let it cool to room temperature.
- Add the semi-crushed, chunkier cookie pieces to the chocolate-butter mix and stir well to combine.
- Pour this mix into the loaf pan and using a spoon spread it evenly in the pan, pressing the mix down using the spoon (or your hands). Store this in the fridge for about an hour or until the base has completely set.
- When it is done, start making the chocolate topping.
Chocolate Topping
- Melt the chocolate, instant coffee and butter in the microwave (in a heat proof bowl) in 30 second bursts. Be careful not to overheat the mix, as the mix will separate and you might end up with an oily film on top. To prevent this, heat the ingredients carefully mixing well every 30 seconds, and stop when there are a few lumps still left in the chocolate. Stir until you get a smooth, glossy mix.
- Stir in the Kahlua, and pour this over the set base.
- Refrigerate for another 30 minutes until this layer has set as well.
- When ready, remove the slice from the pan, and cut into pieces. Store in an air tight box in the fridge.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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