Description
Chocolate Cherry Mice are adorable, festive treats made by wrapping maraschino cherries in a sweet almond-flavored dough, dipping them in rich milk chocolate, and decorating them with Hershey's Kisses, almond slice ears, and icing details to resemble cute mice. Perfect for holiday gatherings or fun dessert displays.
Ingredients
Scale
Cherry Dough
- 20 ounces maraschino cherries with stems, well drained and dried
- ¼ cup unsalted butter, softened to room temperature
- 3 tablespoons corn syrup
- 1 teaspoon almond extract
- 2 ½ cups powdered sugar, sifted
Chocolate Coating and Decoration
- 10 ounces milk chocolate melting wafers
- 30 milk chocolate almond Hershey’s Kisses, unwrapped for the heads
- Almond slices for the ears
- Black decorative icing for the eyes
- Red sugar pearls for the nose
Instructions
- Prepare Baking Sheets: Line two baking trays with parchment paper and set aside to prevent sticking and make cleanup easy.
- Mix Dough Ingredients: In a large bowl, combine 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 incorporate the sifted powdered sugar into the mixture and knead with your hands until a soft, pliable dough forms.
- Shape Dough Around Cherries: Pinch off approximately ½ tablespoon of dough, roll it into a ball, and then flatten it into a disc with your palms. Place a maraschino cherry in the center, keeping the stem exposed, and wrap the dough around it carefully.
- Smooth and Chill: Gently roll each formed mouse in your palms to smooth out the dough, ensuring the cherry stems remain intact. Place on the prepared baking sheets as you finish. Refrigerate for 2 to 4 hours until firm.
- Melt Chocolate: Melt the milk chocolate wafers using a microwave-safe bowl in 30-second increments stirring in between, or use a double boiler or candy melting pot set to low heat, until smooth.
- Dip Mice in Chocolate: Holding each mouse by the stem, dip it into the melted chocolate coating the dough-covered cherry. Lay the dipped mouse on its side on the parchment-lined tray.
- Add Heads and Ears: Before the chocolate sets, press a Hershey’s Kiss onto the opposite side of the stem for the head. Place two almond slices between the Kiss and the cherry body to create ears. Repeat for all mice.
- Decorate Faces: Use a toothpick or skewer to apply a small dab of melted chocolate on the Kiss tip, then attach a red sugar pearl for the nose and hold until set. Use black decorative icing to dot two eyes onto each Kiss head.
- Final Chill: Refrigerate the completed mice until the chocolate is fully set and they are ready to serve.
Notes
- Use high-quality melting wafers like Ghirardelli for the best texture and flavor; avoid cheaper candy melts.
- If the dough feels sticky, add more powdered sugar or chill briefly to make it easier to handle.
- When melting chocolate in the microwave, use a microwave-safe bowl and heat in 30-second intervals, stirring between each for smooth melting.
- A double boiler or candy melting pot can maintain the chocolate's smooth, warm consistency for dipping.
- You can substitute any flavor of Hershey’s Kiss as long as the head chocolate matches the bodies.
- Alternative eye decorations include candy eyeballs or chocolate drops if you prefer over black icing.
- Vanilla or coconut extract can be substituted for almond extract if desired.
- Store leftovers covered in the refrigerator for up to 3 weeks to maintain freshness.
- Your reviews and feedback help support the recipe creator—please share your experience!
Nutrition
- Serving Size: 1 mouse
- Calories: 120 kcal
- Sugar: 15 g
- Sodium: 35 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 10 mg
