Chocolate Covered Cherry Mice

Step 1

Line two baking trays with wax paper or parchment paper and set aside.

Step 2

In a large bowl, mix the butter, corn syrup, and almond extract together until smooth and well combined.

Step 3

Slowly add the powdered sugar into the bowl and knead together it forms a soft dough.

Step 4

Pinch off ½ tablespoonsized pieces of dough, roll into a ball, then flatten the balls into round discs.

Step 5

Wrap each dough round around a maraschino cherry, keeping the stems exposed. Use your hands to carefully roll each ball into shape. Be careful not to break the stems off as they will be tail for each mouse. Repeat with the rest of the cherries and dough. Refrigerate for 2-4 hours, until firm.

Step 6

Once firm, melt the milkchocolate wafers in a double boiler or candy melting pot over low heat. Stir occasionally to ensure it is heating evenly.

Step 7

Take each cherry one at a time and gently hold it by the stem and dip it into the melts. You can use a fork if needed to lift the cherry out without breaking the stem off. (working one at a time so that the chocolate does set before forming body and ears)

Step 8

Place each dipped cherry back onto the prepared baking tray and lay it on the side. The cherry stem will be the tail.

Step 9

Press the bottom of a Hershey’s Kiss onto the opposite side of the stem. This will be for the mouse head.

Step 10

Stick two almond slices (similar in size) for mouse ears between the cherry body and the Hershey’s Kiss head. Repeat with the rest of the cherries.

Step 11

Once the head, body, and ears are all attached, decorate the face. Using a toothpick or skewer, dab atiny amount of melted chocolate onto the top part of the tip of the Hershey’s Kiss and place a red sugar pearl for the mouse nose. Hold it in place for a fewseconds to ensure it does not fall off. Repeat with the rest of the candy mice.

Step 12

To form eyes, dab two dots of black decorative icing onto the Hershey’s Kiss face. You can do practice rounds onto a piece of parchment paper or napkin to see how the icing comes out of the tube. If the icing is coming out of the tube too quickly, use a toothpick or skewer to dab a small amount on. Repeat with the rest of the mice and then refrigerate until ready to serve.