Chocolate Cherry Mice

chocolate covered cherry mice on a plate.

5 from 3 votes

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!

Prep Time 45

Chill Time 2

Total Time 2 45

Servings mice

Author Melissa Williams

Ingredients

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
10 ounce 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

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.
¼ cup unsalted butter, 3 tablespoons corn syrup, 1 teaspoon almond extract
Gradually add the powdered sugar into the bowl and knead together until a soft dough forms.
2 ½ cups powdered sugar
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.
20 ounces maraschino cherries with stems
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).
10 ounce milk chocolate melting wafers
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.
30 milk chocolate almond Hershey’s Kisses
Place two almond slices between the cherry body and the Kiss head for the ears.
almond slices
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.
red sugar pearls
Next, use black decorative icing to dot two eyes onto the Kiss.
black decorative icing
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).
Dough should be soft and flexible—add powdered sugar if it’s too sticky, or chill briefly to make it easier to handle.
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.
A candy melter or double boiler helps keep chocolate smooth and warm while you dip 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 adds nice flavor with almond Kisses, but vanilla or coconut extract are good swaps.
Store leftovers covered in the fridge for up to 3 weeks.

Nutrition