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Halloween Mice Recipe

Halloween Mice

Ingredients

  • 24 maraschino cherries with stems
  • 24 HERSHEY'S KISSES Brand Milk Chocolates
  • CHOCOLATE COATING (recipe follows)
  • 48 (about 1 tablespoon) Almond slices
  • White decorator's icing (purchased) or ROYAL ICING (recipe follows)

Directions

    For each mouse you will need 1 cherry, 1 chocolate piece and 2 almond slices.


  1. Blot desired number of maraschino cherries with paper towels to remove excess moisture. Place cherries on paper towels to air-dry for about 1 hour. Line tray or cookie sheet with wax paper. Remove wrappers from chocolates.

  2. Prepare CHOCOLATE COATING. Holding onto cherry stem, dip cherries into melted chocolate. Place on prepared tray with stem up. Transfer some of the remaining melted chocolate to pastry bag with small tip or place in heavy-duty (freezer) food storage bag and cut off one bag corner about 1/4 inch from tip. Attach 2 almond slices to bottom of each chocolate piece with melted chocolate, positioning them against edge to form ears. Place on prepared tray so that almonds stay in position. Place tray in refrigerator several minutes to allow chocolate to firm.

  3. If necessary, microwave chocolate coating at MEDIUM (50%) 10 seconds or until melted when stirred. Place dot of melted chocolate on bottom of chocolate piece; attach to cherry (opposite of stem end), forming mouse. Return to tray. Allow chocolate to firm. Add icing eyes and nose. Makes about 24 mice.

    CHOCOLATE COATING: Place 36 unwrapped HERSHEY'S KISSES Brand Milk Chocolates or 1 cup HERSHEY'S Milk Chocolate Chips in small microwave-safe bowl with 1 teaspoon shortening (do not use butter, margarine, spreads or oil). Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. This amount of coating will make about 24 mice.

    ROYAL ICING: Stir together 1/2 cup plus 1 tablespoon powdered sugar, 1-1/2 teaspoons warm water and 3/4 teaspoon pasteurized dried egg whites (meringue powder). Beat until spreadable. Add additional water, 1/2 teaspoon at a time, to get desired consistency. Tint with food color, if desired. Cover icing with damp paper towel to keep icing from drying out. About 1/4 cup icing.