by Heather Harris Brady
I used to make these when my children were small for fun things like picnics at the zoo, but I think you’ll find kids of all ages can acquire a taste for these. The body is really just a cake truffle (or a cake pop if that’s how you roll). Then they get ears from sliced almonds, eyes and a nose from mini chips and a licorice tail. I think they would be amazing if you’re looking for something different for a Cinderella or wizard-themed birthday party.
These would be a great beginner/kids in the kitchen recipe too, they’re easy and quick to make.
Chocolate Mice, Makes about one dozen 2″ long mice
- 1 pkg. semi-sweet mini chips (you’ll have some leftover)
- 1/2 c. heavy cream
- 1 t. vanilla
- 2-1/4 c. crushed chocolate cookies or crumbled chocolate cake
- 1/2 sleeve of chocolate graham crackers
- 1/2 c. sliced almonds
- 1 strand of peel-apart licorice, not yet peeled
Melt 1-1/3 c. of the chips over medium heat with the heavy cream.
When the chocolate is melted and smooth remove it from the heat. Stir in the cookie crumbs and vanilla.
Keep stirring until the crumbs absorb the chocolate and you get something that starts to look like chocolate play-doh.
Put the chocolate mixture in the refrigerator for about 30 minutes to thoroughly chill.
Process the grahams to a fine powder.
And arrange the rest of your ingredients in easy reach of the work surface: graham crumbs, remaining chips, almonds, licorice.
Get your chocolate mixture and pick up a spoonful, about a heaping tablespoon. Shape it into a little body.
Then roll it in the graham crumbs.
Add ears and a face like so:
Wearing glittery Halloween nailpolish while you do so is optional. Also, you can use colored chips, confectionery eyes, or melted pink chocolate to do the faces if you want to get really fancy.
In a few minutes you’ll be commander of your own mouse army! Don’t forget the tails.
They’re cute boxed up too.
I love this photo because it reminds me of my favorite picture book, Frederick.
Have a safe and fun Halloween everyone!
One year ago: Fall Dinner, Stuffed Pork Tenderloin