These edible chocolate-covered cherry mice are made with a maraschino cherry dipped in melted chocolate. We use a Hershey's Kiss for the face, almond slices for the ears, and icing and sprinkles for the eyes and the nose. These fun little treats will make a whimsical addition to this year's holiday celebrations!
20ouncesmaraschino cherries with stemswell drained and dried
¼cupunsalted buttersoftened to room temperature
3tablespoonscorn syrup
1teaspoonalmond extract
2 ½cupspowdered sugarsifted
10ouncemilk chocolate melting wafers
30milk chocolate almond Hershey’s Kissesunwrapped, for the heads
almond slicesfor the ears
black decorative icingfor the eyes
red sugar pearlsfor the nose
Instructions
Line two baking trays with parchment paper and set aside.
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.
Gradually add the powdered sugar into the bowl and knead together until a soft dough forms.
Pinch off approximately ½ 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.
Gently roll each ball in the palms of your hands to smooth, being careful not to break off the stems (the "tails"). Repeat with the rest of the cherries, placing them on the prepared baking sheet as you finish.
Once done, move the tray to the fridge to chill until firm, about 2-4 hours.
Once firm, melt the milk chocolate wafers until smooth (either in the microwave in 30 second increments, in a double boiler, or a candy melting pot over low heat).
One at a time, holding gently by the stem, dip each cherry into the melted chocolate.
Lay the dipped cherry on its side on the prepared baking sheet.
Immediately, before the chocolate sets, press the bottom of a Kiss onto the opposite side of the stem for the head.
Place two almond slices between the cherry body and the Kiss head for the ears.
Repeat the process for the rest of the cherries.
Once you are done creating the bodies, decorate the faces.
Use a toothpick or skewer, dab a tiny drop of melted chocolate onto the tip of the Kiss to hold on a red sugar pearl for the nose. Hold in place for a moment to allow the chocolate to set.
Next, use black decorative icing to dot two eyes onto the Kiss.
Repeat with the rest of the mice and then refrigerate until ready to serve.
Notes
Ghirardelli melting wafers (either milk chocolate or dark chocolate) are my preferred chocolate. Use a premium chocolate for the best texture and flavor (I don't recommend chocolate candy melts here).
The dough should be should be soft & pliable. If the dough is too sticky, knead in additional powdered sugar. Chilling for 5-10 minutes may also make it easier to work with.
If melting chocolate in the microwave, make sure to use a microwave safe bowl and heat in 30 second increments, stirring between each, until smooth.
Using a double boiler or candy melter is preferred so the chocolate doesn't set as you're working through dipping the cherries.
Any flavor Hershey Kiss can be used, just make sure the "head" matches the chocolate "bodies".
Candy eyeballs, chocolate drops, or black icing can be used for the eyes.
Almond extract can be omitted but it pairs well with the almond Kisses. Other options are coconut or vanilla extract.
Store leftovers covered in the fridge for up to 3 weeks.