Chocolate Christmas Mice

Chocolate mouse candies on a white plate.

Chocolate Christmas Mice

With bright red noses and cute little eyes, these adorable Chocolate Christmas Mice are whimsical treats that'll be perfect for your holiday festivities.

Course Dessert, Desserts & Sweets

Cuisine American

Keyword chocolate christmas mice

Prep Time 1

Chilling time 2

Total Time 3

Servings

Calories 102kcal

Author Lisa O'Driscoll

Equipment

Ingredients

1/4 cup unsalted butter softened at room temperature
3 tablespoons corn syrup
1 teaspoon almond extract
2 1/2 cups powdered sugar sifted
20 ounces maraschino cherries with stems 30 cherries, well drained and dried
10 ounces Ghirardelli milk chocolate melting wafers
30 milk chocolate almond Hershey’s Kisses for the head
60 Almond slices for the ears
30 Red sugar pearls for the nose
Black decorative icing for the eyes

Instructions

For The Body

Line two baking trays with parchment paper or wax paper and set aside.
In a large bowl, mix the butter, corn syrup, and almond extract together. Stir until smooth and well combined.
1/4 cup unsalted butter, 3 tablespoons corn syrup, 1 teaspoon almond extract
Gradually add the powdered sugar to the bowl and knead together until a soft dough forms.
2 1/2 cups powdered sugar
Pinch off ½ tablespoon-sized pieces of dough, roll into a ball, and then flatten the balls into discs.
Wrap each disc around a maraschino cherry, keeping the stems exposed. Use your hands to carefully roll each ball into shape.
20 ounces maraschino cherries with stems
Repeat with the rest of the cherries and dough. Refrigerate for 2-4 hours, until firm.
Once the dough is firm, melt the chocolate wafers in a double boiler or candy melting pot over low heat. Stir occasionally to ensure it is heating evenly.
10 ounces Ghirardelli milk chocolate melting wafers
Gently hold the cherry by the stem and dip it into the chocolate candy, one at a time. You can use a fork if needed to lift it out without breaking the stem off.
Place the chocolate covered cherries back onto the prepared baking tray and lay them on the side.

For The Head

Add a Hershey kiss for the mouse's head. Press the bottom of the kiss onto the opposite side of the cherry from the stem.
30 milk chocolate almond Hershey’s Kisses
Next, for mouse ears, place two almond slices between the cherry body and the head. Repeat with the rest of the cherries.
60 Almond slices
Once the head, body, and ears are all attached, decorate the faces of the little mice. Using a toothpick or skewer, dab a tiny amount of melted chocolate onto the top part of the tip end of the kiss.
While the chocolate is still wet, place a red sugar pearl for the mouse nose. Repeat with the rest of the candy mice. To keep it from falling off, hold it in place for a few seconds.
30 Red sugar pearls
For the eyes, add two little dots of black decorative icing onto the Hershey’s Kiss face.
Black decorative icing
Repeat with the rest of the mice, then refrigerate until ready to serve.

Notes

Once you drain the cherries, place them on a paper towel-lined plate and pat dry to remove as much moisture as you can. This will help the dough stick better.
Be careful not to break the stems off. You need them for the mouse's tail.
If needed, dab a little melted chocolate to bottom of the red pearl to help keep it in place.
You may want to practice making the eyes on a piece of parchment paper or napkin first. If the icing is coming out of the tube too quickly, you can use a toothpick or skewer to dab a small amount where needed.

Nutrition