Wild Things Hedgehog

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There are four Wild Things living at my house. And that’s not counting my dogs. My Wild Things are all two-legged males, and all have bottomless pits for stomachs. They each eat around five meals a day and that’s not including snacks. Or dessert. Yes, they could easily be mistaken for Hobbits, except they’re bigger and their feet aren’t quite as hairy. So what keeps my Wild Things happy and satisfied? Hedgehog. It’s cheap, quick, chocolatey (and therefore yummy) and very, very easy.

Hedgehog

Hedgehog for Wild Things

125 grams of butter

½ cup caster sugar

1 packet of Marie biscuits

100 grams of walnuts, chopped

½ cup cocoa

1 egg, beaten with a fork.

How It’s Done:

Crush biscuits in a blender, leaving some chunky bits. Transfer to a large mixing bowl. Combine butter and sugar in a microwave-safe bowl. Heat in microwave until butter is melted and sugar is dissolved. You might need to pause the microwave and stir the mix a couple of times. Pour butter mixture over biscuits, cocoa and about half the walnut pieces. Mix, cool for five minutes and then add the beaten egg and mix.

Press into a greased slice tin and refrigerate for an hour.

For the icing, add 2 tablespoons of butter and 200 grams of dark chocolate to a heavy-based saucepan. Melt over low heat, and then add 2 cups of sifted icing sugar. If the icing gets too thick, add a dash of hot water. Smooth over hedgehog and sprinkle with remaining walnuts. Refrigerate and then slice into pieces. Store in the fridge.

**Note: the hedgehog slice in this photo was made with double the recipe amounts shown here, as well as two different brands of cocoa, which is what gives it the striped appearance.

3 Ingredient Chocolate Fudge Cake

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I made this wicked chocolate fudge for the first time over the weekend. To be honest, I’m almost wishing it wasn’t so easy – because it’s seriously smooth, creamy and very, very decadent.

3 ingred. fudge cake

Chocolate Fudge Cake

A 385ml can of condensed milk.

50 grams of butter, chopped into cubes

400 grams of dark chocolate, cut finely.

How it’s done:

Grease and line a slice tin – I used an 18cm x 18cm square tin. Over a LOW heat, combine butter and condensed milk in a medium saucepan. Stir continuously to stop it burning and sticking to the bottom of the saucepan. Once the butter has melted, add your chocolate and keep stirring until it’s melted. It does get quite thick at this point, so bring your muscles!

Pour into the prepared tin, smooth the top, refrigerate for one to two hours and cut into serving size squares. And THAT’S IT! It will keep for up to 5 days in an airtight container – if it doesn’t get eaten before then.

** I did find this recipe to be a little on the rich side (but it could be just perfect for you!) so next time I might try using milk chocolate. Or white chocolate. Or maybe using one of those fancy flavoured chocolates, like salt or chilli. I might try mixing in some nuts and marshmallows for rocky road, or some jelly lollies or, or…

Let me know if you come up with any more ideas!