I like to use Home Frozen Cherries. You may use anything you like; chocolate chipsraisins, cranberries, blueberries, frozen or dried fruit, etc.
I use the Chocolate Ganache Recipe
1pack – plain circular wafersavailable at any European Store
1/3pack – strawberry flavored wafers
¾pack – vanilla flavored wafersI use a ¼ pack of each vanilla pack
¾pack – lemon or orange flavored wafers
4-gallonsize – Ziploc bags
Cook 5 large eggs. While the eggs are cooking, prepare the wafers for coating.
Place the following flavors and colors on separate large plates:
½ white round wafers, 1 pink round wafer, and 1/3 pack strawberry flavored wafers.
½ white round wafers, 1 orange round wafer, and 1/3 pack vanilla flavored wafers.
½ white round wafers, 1 green round wafer, and 1/3 pack lemon or orange flavored wafers.
½ white round wafers, 1 blue round wafers, and 1/3 pack lemon or orange flavored wafers.
Place white and pink/strawberry wafers into a gallon size Ziploc bag. Using a dough roller, finely crush and mix the wafers well. Transfer crushed wafers back onto the plate. Repeat the same process with each color using a new Ziploc bag to avoid mixing colors. Set aside until ready for use.
Place 5 cooked egg yolks in a mixer bowl. Beat yolks with the paddle attachment. Remove the bowl from the mixer stand and mash some more with a spoon to break down yolk crumbs as much as possible. (I found it impossible to completely break down the crumbs to a perfectly smooth texture. There will be tiny crumbs left, and that is fine.)
Add sour cream and keep mixing and mashing the yolks with sour cream until smooth. (This is where you'll be able to break down most of the yolk crumbs best. I first use a spoon, then a hard rubber spatula.)
Place the bowl back on the stand and attach the paddle. Add margarine. (Butter causes easy crumbling after baking.) Mix well on high for a minute. Scrape down the dough off the sides of the bowl with a spatula, and mix again for a minute. Add baking soda activated with vinegar. Mix for 30 more seconds or so until combined.
Add flour gradually (½ cup at a time), until the dough is formed smooth and soft.
Preheat the oven to 350 F. Transfer the dough onto a working surface and knead it into a large ball to limit drying. Form bite-size balls, ½ inch in diameter and flatten them down. Place the filling in the center, seal them and shape back into balls.
Place the balls onto a large cookie sheet lined with parchment paper. Repeat these steps until all the dough is used. Bake for 20 -25 minutes or until light golden brown. (Frozen filling will leak a little, which is ok.) Remove from the oven and let them cool completely before coating.
While they are baking, prepare the chocolate coating. I use this Chocolate Ganache Recipe for the coating. (A melted chocolate bar coats and hold hedgehogs better than a glaze made with powdered cocoa. They're easier to shape, and the aroma of dark chocolate is much tastier.)
Cool chocolate ganache (it should be pretty warm but not hot). Dip one ball in the chocolate ganache at a time. Place it on a plate of wafer crumbs. Coat carefully and thoroughly so the chocolate does not stay behind on the crumbs (crumbs should stay clean from chocolate the entire coating process). Spread out all coated and crumbed hedgehogs on a large platter to dry and set completely. Repeat the same steps with all balls and wafer crumbs. There will be some crumbs left over; I save these to use later for coating cakes.
Hedgehog Cookies Recipe - Ezhiki https://www.valyastasteofhome.com/hedgehog-cookies-recipe-ezhiki/