Loading Video...
Recipe courtesy of The Kitchen

Chocolate Cherry Mice

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 1 hr 10 min (includes setting times)
  • Active: 25 min
  • Yield: 12 mice
Share This Recipe

Ingredients

Directions

  1. Put the maraschino cherries in a strainer and rinse well with cold water until it runs clear. Scatter the cherries on top of a few layers of paper towel to drain and dry thoroughly, patting dry if necessary. Line a baking sheet with parchment paper.
  2. Melt together the chopped chocolate and coconut oil in a bowl set over a pan of slightly simmering water, stirring until uniform and completely melted. Remove the bowl from the heat.
  3. Holding a cherry by the stem, dip in the melted chocolate, rolling to coat completely. Allow excess chocolate to drain off before placing the cherry on its side on the parchment-lined baking sheet (the stem should stick out from the side rather than the top). Repeat with the remaining cherries and chocolate. Place the baking sheet in the refrigerator for 30 minutes to allow to set.
  4. If the remaining chocolate mixture in the bowl has hardened, reheat over simmering water until melted again. Remove the chocolate-covered cherries from the refrigerator. Dip the flat end of a chocolate kiss into the melted chocolate, allowing excess to drain off, and then place onto the end opposite the stem end of a cherry. While holding the kiss in place, add 2 almond slices between the cherry and kiss to form ears. Use a toothpick to add 2 small dots of melted chocolate to the kiss, to adhere 2 dragees for eyes. Repeat with the remaining ingredients.
  5. Place the baking sheet back in the refrigerator to set up for at least 15 minutes.
17m Easy 100%
CLASS
11m Easy 94%
CLASS
17m Easy 99%
CLASS
Joanne Chang

Fresh Fruit Tart

32m Intermediate 99%
CLASS
18m Easy 98%
CLASS
25m Easy 100%
CLASS
21m Easy 100%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages