Chocolate-Covered Cherry Mice

Recipe by Nana Lee
READY IN: 35mins


  • 1
    (12 ounce) jar maraschino cherries, with stems drained and dried (see Notes)
  • 6
    ounces semisweet chocolate
  • 12
    teaspoon butter
  • 1
    ounce paraffin wax, chopped (see Notes)
  • 12
    cup chocolate chips (see Notes)
  • 12
    cup sliced almonds
  • 1
    (3 ounce) package clear red decorating gel


  • 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.