Description
Delightfully cute and delicious, Chocolate Cherry Mice are a fun no-bake treat combining maraschino cherries wrapped in a sweet almond-flavored dough, dipped in rich milk chocolate, and decorated with candy details to resemble adorable little mice. Perfect for parties, holidays, or anytime you crave a charming chocolate dessert.
Ingredients
Scale
Cherry Dough
- 20 ounces maraschino cherries with stems, well drained and dried
- 1/4 cup unsalted butter, softened to room temperature
- 3 tablespoons corn syrup
- 1 teaspoon almond extract
- 2 1/2 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.
- Make Dough Base: In a large bowl, add the butter, corn syrup, and almond extract. Use a hand mixer on medium speed to mix until smooth and fully combined.
- Add Powdered Sugar and Knead: Gradually add the powdered sugar into the bowl and knead together until a soft dough forms.
- Shape Dough Around Cherries: Pinch off approximately 1/2 tablespoon of dough, roll into a ball, then flatten the balls in the palms of your hands to form discs. Place a maraschino cherry into the center of the disc and wrap the dough around it, keeping the stems exposed.
- Smooth and Chill: Gently roll each ball in the palms of your hands to smooth the dough, being careful not to break off the stems. Arrange the balls on the prepared baking sheet. Refrigerate until firm, about 2 to 4 hours.
- Melt Chocolate: Once firm, melt the milk chocolate wafers until smooth using a microwave in 30 second increments, a double boiler, or a candy melting pot over low heat.
- Dip Cherries in Chocolate: Holding each cherry gently by the stem, dip it into the melted chocolate, then lay it on its side on the prepared baking sheet.
- Attach Chocolate Heads and Ears: Before the chocolate sets, press the bottom of a Hershey’s Kiss onto the opposite side of the stem for the head. Place two almond slices between the cherry body and Kiss head for the ears.
- Decorate Faces: Use a toothpick to dab a tiny drop of melted chocolate onto the tip of each Kiss to affix a red sugar pearl for the nose. Use black decorative icing to add two eyes on the Kiss. Repeat for all mice.
- Chill and Serve: Refrigerate the completed mice until ready to serve.
Notes
- Use Ghirardelli melting wafers (milk or dark chocolate) or another high-quality chocolate for the best flavor and texture; avoid standard candy melts.
- The dough should be soft and flexible; add extra powdered sugar if sticky or chill briefly to make it easier to handle.
- If melting chocolate in the microwave, heat in 30 second increments in a microwave-safe bowl, stirring between sessions until smooth.
- A candy melter or double boiler keeps chocolate warm and smooth for easier dipping.
- You can substitute Hershey Kisses flavors but ensure the chocolate bodies and heads match.
- Candy eyeballs, chocolate drops, or black icing can be used for the eyes.
- Almond extract complements the almond Kisses well, but vanilla or coconut extract are good alternatives.
- Store leftovers covered in the refrigerator for up to 3 weeks.
Nutrition
- Serving Size: 1 mouse
- Calories: 120 kcal
- Sugar: 15 g
- Sodium: 25 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 10 mg
