CHOCOLATE MICE | ALLRECIPES
Kids will love these, they are whimsical and fun. Cute chocolate mice rolled in confectioners' sugar or chocolate cookie crumbs are very realistic.
Provided by Rosina
Categories Desserts Cookies No-Bake Cookie Recipes
Total Time 2 hours 20 minutes
Prep Time 20 minutes
Yield 1 dozen
Number Of Ingredients 8
Steps:
- Melt the chocolate, and combine with sour cream. Stir in 1 cup chocolate cookie crumbs. Cover and refrigerate until firm.
- Roll by level tablespoonfuls into balls. Mold to a slight point at one end (the nose).
- Roll dough in confectioners sugar (for white mice), and in chocolate cookie crumbs (for dark mice). On each mouse, place dragees in appropriate spot for eyes, almond slices for ears, and a licorice string for the tail.
- Refrigerate for at least two hours, until firm.
Nutrition Facts : Calories 176.4 calories, CarbohydrateContent 27.4 g, CholesterolContent 3.1 mg, FatContent 7.2 g, FiberContent 1.3 g, ProteinContent 2.3 g, SaturatedFatContent 3.1 g, SodiumContent 89.8 mg, SugarContent 17.5 g
CHOCOLATE CHRISTMAS MICE (OR ANYTIME MICE) RECIPE - FOOD.COM
My mom taught my little brother and me how to make these little mice. They are so fun! I'm guessing about the quantities and yield.
Total Time 30 minutes
Prep Time 30 minutes
Yield 2 pounds of mice
Number Of Ingredients 5
Steps:
- Melt the chocolate chips in a double boiler and dip a cherriy into the chocolate, holding by the stem ("tail").
- Set cherry on its side on waxed paper. This is the mouse's body and tail.
- While chocolate it still gooey, "glue" on a hershey's kiss to the mouse's body, with the bottom of the kiss touching the cherry and the pointy part pointing out, the opposite direction that the tail is pointing.
- Add sliced almonds in the seam for ears.
- Decorate with icing or red hots for eyes and nose.
- Repeat with the rest of the cherries, etc.
Nutrition Facts : Calories 1386.2, FatContent 67.8, SaturatedFatContent 42.1, CholesterolContent 52.2, SodiumContent 179.2, CarbohydrateContent 178.6, FiberContent 13.5, SugarContent 152, ProteinContent 20.3
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CHOCOLATE MICE RECIPE - GRACE PARISI | FOOD & WINE
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Reviews 5
Total Time 2 hours 0 minutes
Category Halloween
- In a bowl, combine the remaining 1/2 cup of sugar with water to make a stiff glaze. Transfer to a small plastic bag and snip off a tiny corner from one end. Pipe eyes on the mouse. Remove the toothpicks and insert a licorice whip into each indentation for the tails.
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Reviews 4.5
Total Time 35 minutes
Calories 141.2 per serving
- If your cherries are exceptionally large, you may wish to use chocolate kisses for the heads.
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Reviews 5
Category Candies
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- Add eyes and a mouth with icing if you wish. Enjoy!
CHERRY-CHOCOLATE CHRISTMAS MICE | SOUTHERN LIVING
From southernliving.com
Total Time 45 minutes
- Working with 1 cherry at a time, hold by the stem and dip in melted chocolate. Working quickly and still holding cherry by the stem, attach flat bottom of 1 chocolate kiss to rounded bottom of dipped cherry; hold together for about 20 seconds. Place on prepared baking sheet. Place 2 almond slices in groove where cherry and chocolate kiss meet, using more melted chocolate if needed. Add 2 dots black decorating gel in front of almonds. Add 1 drop white decorating gel on the tip of each chocolate kiss. Repeat process with remaining ingredients. Chill until set, about 20 minutes. Store, covered, in refrigerator up to 2 days.
CHRISTMAS EVE MICE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 25 minutes
Category Desserts
Cuisine Europe, German
Calories 151 calories per serving
- Carefully twist cookies apart; set aside the halves with cream filling. Save plain halves for another use. , In a microwave, melt chocolate chips and shortening; stir until smooth. Holding each cherry by the stem, dip in melted chocolate, then press onto the bottom of a chocolate kiss. Place on the cream filling of cookie, with cherry stem extending beyond cookie edge. , For ears, place slivered almonds between the cherry and kiss. Refrigerate until set. With green gel, pipe holly leaves on the cream. With red gel, pipe holly berries between leaves. Store in an airtight container at room temperature.
CHRISTMAS MICE COOKIES RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Desserts
Calories 135 calories per serving
- In a microwave, melt chocolate chips; stir until smooth. Stir in 1 cup wafer crumbs and sour cream. Refrigerate, covered, 1 hour or until firm enough to shape., Place remaining wafer crumbs in a shallow bowl. For each mouse, roll about 1 tablespoon crumb mixture into a ball; taper one end to resemble a mouse. Roll in wafer crumbs to coat. Attach nonpareils for eyes, sliced almonds for ears and licorice pieces for tails. Store in an airtight container in the refrigerator.
MICE RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.9
Total Time 1 hours 15 minutes
Category Desserts, Chocolate Dessert Recipes, Milk Chocolate
Calories 96.3 calories per serving
- Dry the cherries well with paper towels. Holding each cherry by the stem, dip it into the chocolate coating to just reach the bottom of the stem. Carefully lay the cherry on its side, so the stem sticks out the side. This will be the tail. Before the coating sets up, stick the flat side of an unwrapped chocolate kiss opposite the tail, to make a pointy-nosed face. Pick out two nicely shaped slivers of almond, and insert them between the chocolate kiss and the dipped cherry to make little ears. Use a toothpick to make two small dots of melted coating on the face for eyes; stick two little red candies to the coating dots. Repeat with the rest of the cherries. Allow the coating to set until firm and cool, about 30 minutes.
CHOCOLATE MICE RECIPE - DELISH.COM
From delish.com
Reviews 5
Total Time 2 hours
Category autumn, feed a crowd, Halloween, dessert
Cuisine American
- In a large bowl, beat the cream cheese with the butter, 1/2 cup of the confectioners' sugar and the melted chocolate. Crumble 1 1/2 of the warm cake layers into the bowl and beat at low speed until incorporated. Roll level tablespoons of the mixture into 3 dozen ovals, tapering one end to shape the nose. Arrange the mice on a wax paper–lined baking sheet; press a toothpick into the tail end of each. Refrigerate until firm, 30 minutes. Meanwhile, preheat the oven to 275 degrees F. Crumble the remaining 1/2 cake layer and spread on a rimmed baking sheet. Bake for 30 minutes, stirring frequently, until almost dry. Very finely crush the crumbs. In a microwave-safe bowl, heat the white and extra-bittersweet chocolate together on high power until three-quarters melted. Stir the chocolates until completely melted and cooled to 90 degrees F on an instant-read thermometer. Working quickly, and using the toothpick as a handle, dip the mice into the chocolate to coat; let any excess drip back into the bowl. Roll the mice in the cake crumbs and press 2 pumpkin seeds into the heads of each mouse to make ears. Refrigerate until firm, about 20 minutes. In a bowl, combine the remaining 1/2 cup of sugar with water to make a stiff glaze. Transfer to a small plastic bag and snip off a tiny corner from one end. Pipe eyes on the mouse. Remove the toothpicks and insert a licorice whip into each indentation for the tails.
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