Chocolate Covered Cherry Mice Recipe

Instructions

• 1

  Pick a large cookie sheet and line it with parchment paper or a waxed paper. Set aside.

  
• 2

  Place the fresh cherries in a large colander drainer and rinse with cold clean water.
  
  Note: You can use any type of cherries but the maraschino cherries are preferred.

  
• 3

  Drain the cherries and wipe them dry with kitchen or paper towel, turning often.

  
• 4

  Grab a double boiler and place the butter, chocolate and paraffin in it. Turn on the heat and melt the ingredients, stirring often in order to prevent burning and sticking to the boiler.

  
• 5

  Once the ingredients melt completely, turn off the heat of the double boiler and leave the butter chocolate mixture on the burner for some time until lightly warm to handle.
• 6

  Hold the rinsed and drained maraschino cherries from stem, dip them in the melted chocolate-butter coating and place them on the lined cookie sheet.

  
• 7

  Instantly press on chocolate chip with its flat side to the front of the dipped cherry in order to form heads of the cherry mice.

  
• 8

  Before the chocolate dries out, wedge two finely sliced almonds between the chocolate chips to form the ears of the cherry mice.

  
• 9

  Set the cookies sheet aside at room temperature for few minutes.
• 10

  Take a clean toothpick, dip its tip into the red gel icing and carefully dab beady red eyes on the both sides of the chocolate chips.

  
• 11

  Place the cookie sheet in refrigerator for few hours until the chocolate coating is harden.
• 12

  Your Chocolate Covered Cherry Mice are ready; enjoy.