Description
Chocolate Cherry Mice are adorable, festive treats featuring maraschino cherries wrapped in a soft almond-flavored dough, dipped in rich milk chocolate, and decorated with Hershey's Kisses, almond slice ears, and sweet icing details. Perfect for holiday parties or fun desserts, these delightful confections combine smooth chocolate with a cherry center and charming mouse-shaped presentation.
Ingredients
Scale
Dough
- 1/4 cup unsalted butter, softened to room temperature
- 3 tablespoons corn syrup
- 1 teaspoon almond extract
- 2 1/2 cups powdered sugar, sifted
Assembly
- 20 ounces maraschino cherries with stems, well drained and dried
- 10 ounce milk chocolate melting wafers
- 30 milk chocolate almond Hershey’s Kisses, unwrapped
- Almond slices for the ears
- Black decorative icing for the eyes
- Red sugar pearls for the nose
Instructions
- Prepare baking trays: Line two baking trays with parchment paper and set aside.
- Make the dough: In a large bowl, add the softened butter, corn syrup, and almond extract. Use a hand mixer on medium speed to mix until smooth and fully combined.
- Add powdered sugar: Gradually add the sifted powdered sugar into the bowl and knead together until a soft dough forms.
- Form dough discs around cherries: Pinch off approximately 1/2 tablespoon of dough, roll into a ball, then flatten into a disc. Place a maraschino cherry into the center of the disc and carefully wrap the dough around it, leaving the stem exposed. Gently roll each dough-covered cherry to smooth it, taking care not to break the stems. Repeat with all cherries and place on prepared trays.
- Chill dough-covered cherries: Transfer the trays to the refrigerator and chill for 2 to 4 hours or until firm.
- Melt chocolate wafers: Once firm, melt the milk chocolate wafers until smooth, using the microwave in 30 second increments stirring between each, a double boiler, or candy melting pot over low heat.
- Dip cherries in chocolate: Holding each cherry by the stem, dip it into the melted chocolate and lay it on its side on the lined baking sheet.
- Add the mouse head and ears: Immediately press the bottom of a milk chocolate almond Hershey's Kiss onto the opposite side of the stem for the head. Place two almond slices between the cherry body and the Kiss to create ears. Repeat with all cherries.
- Decorate faces: Use a toothpick or skewer to dab a tiny drop of melted chocolate onto the tip of each Kiss and attach a red sugar pearl for the nose. Use black decorative icing to dot two eyes onto each Kiss. Allow decorations to set.
- Refrigerate until serving: Refrigerate the decorated mice until ready to serve.
Notes
- Use high-quality Ghirardelli melting wafers or other premium chocolate for best texture and flavor; avoid candy melts for the chocolate coating.
- The dough should be soft and flexible; add more powdered sugar if too sticky or chill briefly to handle better.
- If melting chocolate in the microwave, use a microwave-safe bowl and heat in 30-second increments, stirring between each until smooth.
- A candy melter or double boiler helps maintain the chocolate’s smoothness and temperature while dipping.
- Any flavor of Hershey Kiss can be used, but ensure the "head" matches the chocolate used for the bodies.
- Candy eyeballs, chocolate drops, or black icing can substitute for the eyes if desired.
- Almond extract complements the almond Kisses well; vanilla or coconut extracts can be used as substitutes.
- Store leftovers covered in the refrigerator for up to 3 weeks.
- Allow your feedback by leaving a review and rating to support small businesses and recipe sharing.
Nutrition
- Serving Size: 1 mouse
- Calories: 150 kcal
- Sugar: 18 g
- Sodium: 25 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 12 mg
