Best 7 Chocolate Mice Recipes

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.

CHOCOLATE CHRISTMAS MICE COOKIES

Steps:

• Carefully twist Oreo cookies apart. Set aside the ones with the cream filling on them; save plain halves for another use. (You could make crumbs for pie crust).
• In microwave, melt chocolate chip, paraffin and butter; stir until smooth.
• Holding cherry by stem, dip in melted chocolate, then press onto the bottom of a chocolate kiss.
• Place cherry and kiss onto the cream filling of the cookie. Let stem extend over the edge.
• Make ears for your mouse by placing sliced almonds between the cherry and the kiss (before the chocolate sets).
• Place in refrigerator until chocolate sets.
• With green decorative gel, pipe holly leaves on white cream of cookie by the mouse.
• Pipe holly berries between the leaves with the red gel.
• Pipe eyes on each chocolate kiss.
• Store in airtight container at room temperature.
• TIPS:.
• I used Almond Bark instead of the chocolate chips and eliminated the need for shortening.
• Maraschino cherries need to have stems and be well-drained.
• Keep chocolate hot by putting in a bowl over a steaming pan of water.
• I used a teapot, took the lid off and placed my bowl over it after melting chocolate in microwave.
• You can use a clean eyebrow tweezer or something else to grasp the cherries by the stems to dunk in chocolate.
• Make extras because everyone at your party will want one to take home to show around and to use as a pattern to make their own!

CHOCOLATE COVERED CHERRY MICE

Steps:

• 1. **Note** I didn't put amounts in my ingredients, as the amounts all vary based on how many you'd like to make -- I only listed amounts for the chocolate chips and shortening, so the chocolate/shortening ratio would be correct. Feel free to alter it based on amount being made. Also, if you would like the "nose" tinted pink, you can add a bit of food coloring into the white chocolate after applying all of the "eyes"
• 2. Drain cherries WELL, and pat dry with a paper towel. Unwrap your Hersheys kisses.
• 3. In a small saucepan, melt together chocolate chips and shortening over low to medium/low heat, stirring frequently.
• 4. Dip your cherry into the melted chocolate and place on its side onto a tray lined with wax paper. Immediately stick a Hershey's kiss to the wet chocolate to act as the "head". Slide 2 sliced almonds in between the kiss and the cherry to act as "ears". Continue until all mice are assembled. Place in fridge to firm up.
• 5. When mice are firm, melt white chocolate chips in a microwave safe bowl. You will use this or the eyes and the nose. Either use a toothpick to apply the white chocolate, or pour the melted chocolate into a ziploc bag with a very small corner clipped and pipe onto the mice.
• 6. If you're using black gel icing, place the mice in the fridge to firm up the white chocolate. When the white chocolate is firm, use the black gel icing to make pupils on the white eyes (using a toothpick works well). If you're using black sprinkles, carefully stick one to the wet white chocolate icing, and place in the fridge.

CHOCOLATE MICE

Steps:

• 1. Unwrap Kisses and set aside. Lay out a large area of wax paper.
• 2. Melt chocolate chips.
• 3. Take cherries by the stem and dip into melted chocolate.
• 4. Lay the cherry down and attach the Kiss to it to form a head. (The chocolate will serve as a glue - If it's not sticky enough, dip the blunt end of the Kiss into the chocolate to make it adhere better.) While the chocolate is still warm, attach almond slices between the head and body. These are the ears!
• 5. Add eyes and a mouth with icing if you wish. Enjoy!

CHOCOLATE COVERED CHERRY MICE

Steps:

• Line a cookie sheet with waxed or parchment paper. Rinse the cherries, drain thoroughly and let dry on paper towels,turning often. The cherries must be completely dry or the chocolate will seize and crumble. 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 couble-boiler on burner. Dip 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 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, you may use them. Paraffin is sold in the canning supplies section, usually under the brand of "Gulf Wax." You can use the giant chocolate bars for the same-sweet chocolate, or semisweet baking squares, or chocolate chps. If your cherries are exceptionally large, you may wish to use chocolate kisses for the heads.

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.

CHOCOLATE MICE - DEE DEE'S

Steps:

• 1. Line a cookie shee with waxed or parchment paper.
• 2. 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.
• 3. Place about 2-3 squares at a time of chocolate almond bark in a bowl and gently melt in the microwave. Be careful not to over process the chocolate. You want it melted but not liquid. Thick enough to get at good coating.
• 4. Dip dry cherries in melted chocolate to completely cover up to the stem. Place on lined cookie sheet. Immediately press on Hershey Kiss, flat side to the front of the dipped cherry, to form a head.
• 5. While chocolate is still warm, wedge two sliced almonds between chocolate chip and cherry to form ears. Let cool.
• 6. Use a toothpick to dab nose and beady red eyes on either side of the Hersheys Kiss with the red gel icing.
• 7. Refrigerate to firmly set chocolate.
• 8. NOTE: Use both white chocolate and dark chocolate for a variety.