Chocolate-Covered Cherry Mice

Chocolate-Covered Cherry Mice

Time: 35 mins


  • 1 (12 ounce) jar maraschino cherries, with stems drained and dried (see Notes)
  • 6 ounces semisweet chocolate
  • 1/2 teaspoon butter
  • 1 ounce paraffin wax, chopped (see Notes)
  • 1/2 cup chocolate chips (see Notes)
  • 1/2 cup sliced almonds
  • 1 (3 ounce) package clear red decorating gel


  • 1 Before starting, you may wish to take a look at the step-by-step instructions with photos. SEE LINK IN DESCRIPTION ABOVE.
  • 2 Line a cookie sheet with waxed or parchment paper.
  • 3 Rinse the maraschino cherries, drain thoroughly, and let dry on paper towels, turning often.
  • 4 The cherries must be completely dry or the chocolate will seize and get crumbly.
  • 5 Gently melt chocolate, butter, and paraffin in a double boiler until smooth, stirring often to prevent burning.
  • 6 Once melted, turn off heat, but leave in the double-boiler on the burner.
  • 7 Dip dry cherries in melted chocolate to completely cover up to the stem.
  • 8 Place on lined cookie sheet.
  • 9 Immediately press on chocolate chip, flat side to the front of the dipped cherry, to form a head.
  • 10 While chocolate is still warm, wedge two sliced almonds between chocolate chip and cherry to form ears. Let cool.
  • 11 Use a toothpick to dab beady red eyes on either side of the chocolate chip with the red gel icing.
  • 12 Refrigerate to firmly set chocolate.
  • 13 Notes:.
  • 14 If fresh sweet cherries are in season, by all means use them.
  • 15 Paraffin is sold in the canning supplies section, usually under the brand Gulf Wax.
  • 16 You can use the giant chocolate bars for the semisweet chocolate, or semisweet baking squares, or chocolate chips.
  • 17 If your cherries are exceptionally large, you may wish to use chocolate kisses for the heads.

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