Chocolate-Covered Cherry Mice

READY IN: 35mins
KK7707
Recipe by Nana Lee

These chocolate-covered cherry mice are fun to create and make an adorable presentation for parties, bake sales, and of course, Halloween. Let the kids help by setting up a production line, and they will have a ball. These candy mice are almost too cute to eat. Check out the step-by-step instructions with photos before you begin. Here's the link: http://homecooking.about.com/od/dessertrecipes/r/blcandy25.htm The recipe calls for chocolate chips but I find they are very small.

Top Review by LaurietheLibrarian

Loved these. The chocolate was a little thicker than I planned, so I used it to create a more fur-like texture on the mice. Very cool recipe!

Ingredients Nutrition

  • 340.19 g jar maraschino cherries, with stems drained and dried (see Notes)
  • 170.09 g semisweet chocolate
  • 2.46 ml butter
  • 28.34 g paraffin wax, chopped (see Notes)
  • 118.29 ml chocolate chips (see Notes)
  • 118.29 ml sliced almonds
  • 85.04 g packageclear red decorating gel

Directions

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

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