Saturday, 21 February 2015

Mocha Hedgehog

Another version of the hedgehog.  In the words of one of my knitting group friends 'the coffee flavour cuts through the sweetness and is a more adult version'. Use less or more coffee according to your taste.

Mocha Hedgehog
125 g butter
2/3 cup caster sugar
3 tablespoons cocoa
1 egg
1 packet (110 g) slivered almonds
1 tablespoon instant coffee
1 tablespoon boiling water
2 teaspoons vanilla extract
1 packet Marie biscuits, broken into smallish pieces

Mocha Topping
125 g butter
1 large block dark chocolate (I use 200 g block dark chocolate)
1 tablespoon Instant coffee dissolved in 1 tablespoon boiling water

¼ cup flaked or slivered almonds  to decorate

Dissolve coffee in the boiling water.
Melt butter and sugar over low heat.
Add cocoa, dissolved coffee and vanilla. Stir thoroughly and remove from heat.
Add almonds and egg, mix well.
Add broken biscuits, smashing any large pieces as your stir it.
Press mixture into a greased and lined slice tin and refrigerate while making the topping.
Pour the topping over the slice, sprinkle with flaked almonds and refrigerate for several hours/overnight.
Cut into smallish squares and place in an airtight container. Store slice in the fridge.

To Make the Mocha Topping
Dissolve coffee in the boiling water
Melt butter and chocolate together in a bowl over saucepan of hot water or the microwave . I use the microwave on medium power with 45 - 60 second bursts of power.
Stir to mix, add coffee and mix again.

No comments:

Post a Comment