Chocolate Truffle Hedgehogs
As a child, I would look forward to my Grandmother’s dessert spread during the holidays. In fact, I still look forward to this tradition! Her dessert selection consists of at least ten varieties of cookies and treats, all favourites she would only make during the holidays. A particular favourite of mine that I patiently waited to see were her truffle mice: chocolate truffles formed into rain-drop shapes with almond slices as the rounded ears and licorice string for the tails. She even used decorative silver pearls for eyes! They were absolutely adorable, and I would eat them with pure delight. This recipe is in honour of her truffle mice, and frankly, I think these hedgehogs are just as cute!
The slightly crispy texture, both from the almonds as well as from the cereal add-in, makes it a fun but light treat that guests of all ages will enjoy. And the recipe is so simple, I’m sure they will become a tradition with your family as well. They can easily be gluten-free or vegan, simply swap in your favourite milk or cookie alternative!
Have a great family treat tradition to share? I would love to hear about it! Let me know in the comments below.
Chocolate Truffle Hedgehogs
- 7 oz chocolate, either milk or semi-sweet depending on preferences (I used a mix of both)
- 1/3 cup whipping cream
- 1 cup finely-ground cookies or dry cereal (I used bran flake cereal)
- 1/3 cup cocoa powder for rolling
- almond sticks (for the needles)
- decorative pearls (for the noses)
- Melt the chocolate with the cream, either in a double-boiler or in the microwave just until melted. Stir in the ground cookies or cereal, and allow the mixture to cool. It should be malleable and easily hold its shape when cool.
- Take about 1 tbsp of the chocolate mixture and, using your hands, form it into a drop shape. Roll the truffle in the cocoa powder, and then insert the almond sticks in as the spikes and the decorative pearl for a nose. Place on parchment paper once finished.
Makes about 18 truffles. Store in the fridge or freezer, and bring to room temperature before serving.
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