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Hedgehog Slice

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Hedgehog Slice

Bring joy to all ages. Our version features the finest Valrhona Chocolate, Pierre Biscuiterie Pure Butter Biscuits, coconut, and French cultured butter. Add a touch of whimsy and top with Sisko Chocolate Sprinkle Bunnies. 
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Course Dessert

Equipment

  • 1 x slice baking tin (20x20cm)

Ingredients
  

  • 125g Pierre Biscuiterie Pure Butter Biscuits crushed
  • 1 cup coconut flakes
  • 125g Lescure Demi Sel French Salted Butter melted
  • 250g Valrhona Chocolate Feves
  • 250g condensed milk
  • 100g Sisko Chocolate Bunnies to decorate the top

Instructions
 

  • Crush the butter biscuits into small pieces. You can use a food processor or place the biscuits in a ziplock bag and crush them with a rolling pin.
  • In a mixing bowl, combine the crushed biscuits with the coconut flakes, set aside.
  • In a saucepan over a low heat, melt the French cultured butter and chocolate feves together, stirring constantly until smooth and well combined. Remove from heat.
  • Pour the condensed milk into the melted butter and chocolate mixture, stir until fully incorporated. Add to the crushed biscuit and coconut mixture, mix until all ingredients are well coated.
  • Line the slice baking tin with parchment paper or cling film, leaving some overhang for easy removal later.
  • Spoon the slice mixture into the lined baking tin, spreading it evenly and pressing it down firmly with a spatula or the back of a spoon to smooth the top of the slice.
  • While the slice is still warm, place the Sisko Chocolate Bunnies on top of the hedgehog slice mixture, pressing them gently into the surface.
  • Refrigerate the hedgehog slice for at least 1-2 hours, or until completely set. Once slice has set, remove from the baking tin using the parchment paper overhang. Cut into slices using a sharp knife before serving.
Keyword Easter, Easy Recipes, No-baking

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