What to serve for dessert was one of those topics during wedding planning that we put off dealing with purely because we just didn’t have the answer. The scene of a bride and groom tightly holding a knife with all four hands and looking into each other’s eyes as they gently push down to cut into their all-white wedding cake is incredibly lovely, especially when they then take pieces from said cake, feed them to each other and miss, but laugh about it. Awwww – it’s an incredible moment! But that was just so not us.
Two five-foot wedding cake piñatas filled with Lindt chocolate balls – now, that is us. So that’s exactly what we had. But while that was enough to provide fun and entertainment it wasn’t enough to fill the cravings of a sweet tooth. The only dessert that came popping into my head was my friend lucinda’s hedgehog slice!
Hedgehog slice is my jam. It’s so hard to stop eating. It’s also an incredibly alluring since it usually comes in small cut-up squares ready to be popped into the mouths of those willing.
“Lets just have a mountain of hedgehog”, we thought. We wanted our guests to be dancing and drinking anyway, a dessert as simple as hedgehog would satisfy them and keep them on the dance floor. We had other desserts to fill the table – miniature cupcakes, yo-yo’s, etc, but hedgehog was the superstar and that’s all thanks to Lucinda!
I felt bad asking Lucinda to make an enormous amount of hedgehog before the wedding, considering I had already asked her to be a bridesmaid, and pushed her toward a hairstyle she wasn’t 100% sold on, and she had planned an amazing bachelorette party (along side my sister). But she assured me that the recipe was actually super easy, straightforward and no fuss – and that’s just the way I like them.
Lucinda’s Hedgehog Slice
Adapted from NESTLÉ
Makes 16 squares
Prep time is 25 minutes plus refrigeration time
Adapted from NESTLÉ
250g plain biscuits
1/2 cup (40g) desiccated coconut
1/2 cup (55g) coarsely chopped walnuts
2 tbsp baking cocoa
1 cup (150g) dark melts
395g can sweetened condensed milk
For chocolate topping:
1 1/2 cups (225g) dark melts
1 tbsp vegetable oil
Grease and line base of whatever pan you’re using. Place biscuits in snap lock bag; squeeze bag to remove excess air. Place it on a hard surface and then smash the heck out of the biscuits with a rolling pin (or something similar) until biscuits are crushed. Keep in mind that you do want some chunks in there.
In a large bowl, combine crushed biscuits, coconut, walnuts and baking cocoa; set aside.
In a small sauce pan, stir dark melts, butter and sweetened condensed milk together over low heat for 4-5 minutes or until the mixture is melted and well combined. Let it cool for a bit, then stir the mixture into the bowl with dry ingredients. And mix.
Press mixture firmly into prepared pan; refrigerate for ten minutes or until firm.
To make the chocolate topping: place dark melts in a microwave safe bowl; microwave uncovered on medium for 1 minute then stir. Repeat process in 30 seconds intervals until melted. Once it’s melted add oil and stir until smooth. Then spread the chocolate topping over the slice. Refrigerate for 30 minutes or until set.
To serve: Sprinkle some coconut on top. Using a knife, cut slice into squares. Devour.