Chocolate Halloween Mice 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.

MICE

Steps:

• Line a baking sheet with parchment paper.
• Chop the confectioners' coating into chunks, and place into a microwave-safe bowl. Heat the coating in the microwave oven on High for 30 seconds; then heat again 4 or 5 more times for 10 to 15 seconds each time until the coating is warm (not hot) and melted. Stir well until the chocolate coating is smooth and free of lumps. The coating should be about 95 degrees F (35 degrees C).
• Dry the cherries well with paper towels. Holding each cherry by the stem, dip it into the chocolate coating to just reach the bottom of the stem. Carefully lay the cherry on its side, so the stem sticks out the side. This will be the tail. Before the coating sets up, stick the flat side of an unwrapped chocolate kiss opposite the tail, to make a pointy-nosed face. Pick out two nicely shaped slivers of almond, and insert them between the chocolate kiss and the dipped cherry to make little ears. Use a toothpick to make two small dots of melted coating on the face for eyes; stick two little red candies to the coating dots. Repeat with the rest of the cherries. Allow the coating to set until firm and cool, about 30 minutes.

CHRISTMAS MICE COOKIES

Steps:

• In a microwave, melt chocolate chips; stir until smooth. Stir in 1 cup wafer crumbs and sour cream. Refrigerate, covered, 1 hour or until firm enough to shape., Place remaining wafer crumbs in a shallow bowl. For each mouse, roll about 1 tablespoon crumb mixture into a ball; taper one end to resemble a mouse. Roll in wafer crumbs to coat. Attach nonpareils for eyes, sliced almonds for ears and licorice pieces for tails. Store in an airtight container in the refrigerator.

CHOCOLATE HALLOWEEN MICE

Steps:

• Melt the chocolate, and combine with sour cream. Stir in 1 cup of the chocolate wafer crumbs. Mix well. 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), or in chocolate wafer 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 CHERRY MICE

Steps:

• Put the maraschino cherries in a strainer and rinse well with cold water until it runs clear. Scatter the cherries on top of a few layers of paper towel to drain and dry thoroughly, patting dry if necessary. Line a baking sheet with parchment paper.
• Melt together the chopped chocolate and coconut oil in a bowl set over a pan of slightly simmering water, stirring until uniform and completely melted. Remove the bowl from the heat.
• Holding a cherry by the stem, dip in the melted chocolate, rolling to coat completely. Allow excess chocolate to drain off before placing the cherry on its side on the parchment-lined baking sheet (the stem should stick out from the side rather than the top). Repeat with the remaining cherries and chocolate. Place the baking sheet in the refrigerator for 30 minutes to allow to set.
• If the remaining chocolate mixture in the bowl has hardened, reheat over simmering water until melted again. Remove the chocolate-covered cherries from the refrigerator. Dip the flat end of a chocolate kiss into the melted chocolate, allowing excess to drain off, and then place onto the end opposite the stem end of a cherry. While holding the kiss in place, add 2 almond slices between the cherry and kiss to form ears. Use a toothpick to add 2 small dots of melted chocolate to the kiss, to adhere 2 dragees for eyes. Repeat with the remaining ingredients.
• Place the baking sheet back in the refrigerator to set up for at least 15 minutes.

CHOCOLATE-COVERED CHERRY MICE

Steps:

• Before starting, you may wish to take a look at the step-by-step instructions with photos. SEE LINK IN DESCRIPTION ABOVE.
• Line a cookie sheet with waxed or parchment paper.
• 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.
• Gently melt chocolate, butter, and paraffin in a double boiler until smooth, stirring often to prevent burning.
• Once melted, turn off heat, but leave in the double-boiler on the burner.
• Dip dry cherries in melted chocolate to completely cover up to the stem.
• Place on lined cookie sheet.
• Immediately press on chocolate chip, flat side to the front of the dipped cherry, to form a head.
• While chocolate is still warm, wedge two sliced almonds between chocolate chip and cherry to form ears. Let cool.
• Use a toothpick to dab beady red eyes on either side of the chocolate chip with the red gel icing.
• Refrigerate to firmly set chocolate.
• Notes:.
• If fresh sweet cherries are in season, by all means use them.
• Paraffin is sold in the canning supplies section, usually under the brand Gulf Wax.
• You can use the giant chocolate bars for the semisweet chocolate, or semisweet baking squares, or chocolate chips.
• If your cherries are exceptionally large, you may wish to use chocolate kisses for the heads.