Chocolate Mice 239 Recipes

CHOCOLATE MICE

Steps:

• Melt the chocolate, and combine with sour cream. Stir in 1 cup chocolate cookie crumbs. Cover and refrigerate until firm.
• Roll by level tablespoonfuls into balls. Mold to a slight point at one end (the nose).
• Roll dough in confectioners sugar (for white mice), and in chocolate cookie crumbs (for dark mice). On each mouse, place dragees in appropriate spot for eyes, almond slices for ears, and a licorice string for the tail.
• Refrigerate for at least two hours, until firm.

CHOCOLATE CHRISTMAS MICE (OR ANYTIME MICE)

Steps:

• Melt the chocolate chips in a double boiler and dip a cherriy into the chocolate, holding by the stem ("tail").
• Set cherry on its side on waxed paper. This is the mouse's body and tail.
• While chocolate it still gooey, "glue" on a hershey's kiss to the mouse's body, with the bottom of the kiss touching the cherry and the pointy part pointing out, the opposite direction that the tail is pointing.
• Add sliced almonds in the seam for ears.
• Decorate with icing or red hots for eyes and nose.
• Repeat with the rest of the cherries, etc.

CHOCOLATE MICE - DEE DEE'S

Steps:

• 1. Line a cookie shee with waxed or parchment paper.
• 2. Rinse the maraschino cherries, drain thoroughly, and let dry on paper towels, turning often. The cherries must be completely dry or the chocolate will seize and get crumbly.
• 3. Place about 2-3 squares at a time of chocolate almond bark in a bowl and gently melt in the microwave. Be careful not to over process the chocolate. You want it melted but not liquid. Thick enough to get at good coating.
• 4. Dip dry cherries in melted chocolate to completely cover up to the stem. Place on lined cookie sheet. Immediately press on Hershey Kiss, flat side to the front of the dipped cherry, to form a head.
• 5. While chocolate is still warm, wedge two sliced almonds between chocolate chip and cherry to form ears. Let cool.
• 6. Use a toothpick to dab nose and beady red eyes on either side of the Hersheys Kiss with the red gel icing.
• 7. Refrigerate to firmly set chocolate.
• 8. NOTE: Use both white chocolate and dark chocolate for a variety.

CHOCOLATE MICE

Steps:

• 1. Unwrap Kisses and set aside. Lay out a large area of wax paper.
• 2. Melt chocolate chips.
• 3. Take cherries by the stem and dip into melted chocolate.
• 4. Lay the cherry down and attach the Kiss to it to form a head. (The chocolate will serve as a glue - If it's not sticky enough, dip the blunt end of the Kiss into the chocolate to make it adhere better.) While the chocolate is still warm, attach almond slices between the head and body. These are the ears!
• 5. Add eyes and a mouth with icing if you wish. Enjoy!