Christmas Mice Truffles Recipes

CHRISTMAS MICE TRUFFLES

Steps:

• Place cookies in a food processor; cover and process until finely crushed. Add cream cheese; process until blended. (Keep unused mixture covered at all times with a damp cloth.), Working with a few at a time, shape 2 teaspoons cookie mixture around a cherry, tapering to resemble a mouse. Sprinkle with wafer crumbs. Add almonds for ears and nonpareils for eyes. Store in an airtight container in the refrigerator.

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 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.

MINCE PIE TRUFFLES

Steps:

• Line two baking trays with baking parchment. Put the shortbread in a food bag and crush to fine crumbs, then tip into a large bowl. Add the mixed spice, mincemeat, orange zest, cream and a pinch of salt, and mix until combined. Melt the milk chocolate in a heatproof bowl set over a pan of simmering water or in the microwave in short bursts, then stir this into the mixture. Chill for 45-50 mins until firm enough to roll into balls.
• Roll a heaped teaspoon of the mixture into a ball and put on the lined tray. If the mixture is a little sticky, dampen your hands slightly. Repeat with the rest of the mixture and chill for 45 mins-1 hr more until set.
• Melt the dark chocolate as before, then leave to cool slightly and pour into a small, deep bowl. Dip each truffle into it using a fork and shake off the excess. Put on the second tray to set. When set, decorate with edible gold lustre, if using. Will keep in a cool place or the fridge for a week.

CHRISTMAS EVE MICE COOKIES

Steps:

• Carefully twist cookies apart; set aside the halves with the cream filling. Save the plain halves for another use.
• Melt chocolate chips and shortining in Microwave (about 50-60 sec.) Stir until smooth.
• Holding each cherry by the stem, dip into the melted chocolate. Place on the cookie and add the kiss, pressing the kiss into the cream of the cookie base. Set the covered cherrie slightly off center, with the tail extending over the edge.
• For ears, place the slivered almonds between the cherry and the kiss.
• Refrigerate until set.
• Pipe green holly leaves on the cream and add red berries. Pipe red eyes on each chocolate kiss.
• Store in air tight container at room temperatue.

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.