Chocolate Mice

Black chocolate mice skittering around the base of your jack-o’-lanterns on a party table are just the thing to make people say, “Eek!” and then, “Yum!” They’re a bit like truffles, but with ears and tails. Have kids butter their hands well before rolling each mouse.

Recipe from "Ghoulish Goodies" by Sharon Bowers/Storey Publishing.

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Ingredients

12 chocolate sandwich cookies or chocolate wafers		24
1 cup semisweet chocolate chips		24 sliced almonds
1/4 cup sour cream		Red or black string licorice (or licorice twists that you can unwind, such as Twizzler’s Pull-n-Peel)
1/2 cup cocoa

directions

Total:

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1
In a food processor, crush the cookies into fine crumbs, or place them in a plastic bag and gently beat and roll with a rolling pin or bottle.
2
In the microwave, melt the chocolate for 1 minute, stirring well (if you need more time, do it in 10-second bursts, stirring well after each, and being careful not to overheat or it will seize into a firm mass). Stir in the sour cream and cookie crumbs, setting the rest aside, and refrigerate the mixture for 15 to 20 minutes until firm enough to mold (don’t leave it longer or it will get too hard).
3
Line a baking sheet with waxed paper or parchment. Butter your hands and roll the chocolate mixture into 12 ovals, tapered to a point at one end and rounded at the other, and lay them on the baking sheet.
4
Place the cocoa on a plate or in a shallow bowl. Roll the mice in cocoa to coat.
5
Stick two Red Hots just above the tapered end for eyes, and place two almond slices behind them at pert angles for ears. Poke a 2- to 3-inch length of licorice in the rounded end for a tail. Chill the mice in the refrigerator to keep them firm until ready to serve.

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Chocolate Mice

Ingredients

directions