Recipe by Dari Donovan
Kids will love these and they are both fun and whimsical to make.
Top Review by Kathleen Constance
These are very cute! I doubled the recipe to make enough to take to a Halloween party. Also, as it was an adult party, I added a bit of Kahlua to the sour cream before mixing it with the chocolate, just for a bit of zing! I also rolled them in chocolate sprinkles which gave them the look of mangy fur, before rolling them in the crumbs, and used red sprinkles for the eyes for a demonic look! They were a huge hit, and quite tasty!
- 4 (113.39 g) semi-sweet chocolate baking squares
- 78.07 ml sour cream
- 236.59 ml chocolate wafer, finely crushed
- 78.07 ml additional chocolate wafer, finely crumbled (for dark mice)
- 78.07 ml confectioners' sugar (for white mice)
- 24 silver dragees (small silver, edible balls for eyes)
- 24 sliced almonds (for ears)
- 12 licorice, strings (for tails)
Directions See How It's Made
- 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.