Chop chocolate roughly.

In a medium sized bowl combine coconut oil and chocolate. Melt over a water bath at medium temperature. Stir to combine chocolate and coconut oil.

Optional: You can add now the espresso or instant espresso or rum to the chocolate mixture.

Take the melted chocolate of the heat. Then add full cream to the chocolate mixture and stir well. The mixture should thicken when adding the cream.

Grease the ice cube trays with oil for easier removal of the German Hedgehog slices.

Layer biscuits and chocolate - starting with a layer of melted chocolate, followed by a biscuit layer. You might have to cut the biscuits to size. Repeat until each ice cube compartment is filled.

Let cool down in the freezer for at least 35-45 minutes or until set. You can let them set in the fridge as well, but allow more time to cool and set up to 2 hours.

Remove the little cakes carefully out of the ice cube trays.

Enjoy.

Optional: whip the rest of full cream and garnish the little cakes with whipped cream and fresh berries or fruit.