Mouthwatering Mice Recipes

MOUTHWATERING MICE

Steps:

• For the caramel: In a heavy-bottomed 4-quart saucepan, bring 1/3 cup plus 1 1/2 tablespoons water, the sugar and corn syrup to a boil, wiping the sides of pan with a wet pastry brush occasionally until the mixture turns a dark amber color. Carefully and slowly add the heavy cream, stirring with a whisk, then add the butter, vanilla and salt. Bring back to a boil and cook for another 2 to 3 minutes. Cool the caramel for 10 minutes, then add the orange oil and food coloring. Cool completely before using.
• For the gummy tails: In a small liquid measuring cup, bloom the gelatin in 1/2 cup cold water for 5 minutes. Warm the mixture in a microwave on high until the mixture is liquid and smooth, 15 seconds. Add the orange oil, mixing it in well.
• For the shells: Temper the chocolate. Fill the mouse molds with the chocolate and knock them carefully on a hard surface to release any air bubbles. Pour out the excess chocolate back into the bowl of tempered chocolate.
• Scrape the flat portion of the mold to clean off the excess chocolate. Cool the mouse shells to harden completely.
• Place the cold caramel in a piping bag, with a small hole cut in the end. Pack the pumpkin seeds into the body cavities of the chocolate shells, then pipe in the caramel until the filling is 1/16-inch below the top. Pour more tempered chocolate over the filling, and scrape the excess again, then let cool and set up completely. Carefully dig out any chocolate that may have gotten into the tail portion of each mouse mold. Clean them with cheese cloth until shiny. Pour the liquid gelatin mixture into the tail portion of each mouse mold. Let cool and set up completely. Release the mice from their molds by gently tapping the mold, right-side up, until they all come out. If any of the gelatin tails do not adhere to their chocolate bodies, use a small amount of tempered chocolate to glue them back on.

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.

SUGAR AND SPICE AND EVERYTHING MICE

Steps:

• Put the chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring, until melted. Let cool slightly.
• Dip the figs in the melted chocolate, turning to cover completely; lift out with a fork and transfer to a parchment-lined baking sheet. Use the remaining melted chocolate to attach a licorice piece to the rounded end of each fig for the tail.
• While the chocolate is still soft, stick 2 sliced almonds on the pointy end of each fig for ears, then add 2 orange sprinkles for eyes. Refrigerate until serving, at least 20 minutes.

CARAMEL PEAR MICE

Steps:

• Line a sheet pan with parchment paper or foil. Spray with nonstick cooking spray.
• Just before you make the caramel, core and cut pears into eight wedges, blunting the cut side so that it can lay on a flat surface peel side up. Place a skewer into each wedge, cover with paper towel, and set aside.
• Combine sugars, corn syrup, butter, 1/2 cup heavy cream, vanilla and nutmeg in a heavy sauce pot. Bring to a boil over medium-high heat, stirring constantly with a wooden spoon. When the mixture has come to a brisk boil, slowly add in the remaining cream, keep the mixture boiling. Be sure to wipe any extra sugar from the side of the pot. Clip a candy thermometer to the side of the pot with the tip immersed. Boil the mixture briskly, stirring gently, until the mixture registers 240 degrees F on the candy thermometer, about 10 minutes. Immediately remove from the heat. Pour the caramel into a medium heat proof bowl using a rubber spatula so that you do not scrape the bottom of the pot. Let caramel rest until it thickens and cools slightly, about 3 minutes.
• Blot excess moisture from the pears using the paper towels. Dip pears completely into caramel, swirling until it is fully coated, allow excess to drip off slightly. Place on prepared sheet pan. Decorate with black sesame seeds for eyes and candy button noses, while the caramel is still soft. Repeat until all the pears are dipped. Allow to cool until firm about 30 minutes. Serve.
• Halloween Web 2008