Description
Chocolate Cherry Mice are adorable, bite-sized treats combining maraschino cherries wrapped in a sweet almond-flavored dough and dipped in rich milk chocolate, decorated with Hershey’s Kisses, almond slice ears, and cute tiny details to resemble little mice, perfect for festive occasions and holiday parties.
Ingredients
Scale
Dough and Filling
- 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
Chocolate Coating and Decorations
- 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
- Prepare Baking Sheets: Line two baking trays with parchment paper and set aside to work on the dough and assembly.
- Make Dough Base: In a large bowl, combine ¼ cup unsalted butter, 3 tablespoons corn syrup, and 1 teaspoon almond extract. Use a hand mixer on medium speed to mix until smooth and fully combined.
- Add Sugar and Form Dough: Gradually add 2 ½ cups sifted powdered sugar into the bowl. Knead the mixture together until a soft dough forms that is pliable and not too sticky.
- Shape Dough Around Cherries: Pinch off approximately ½ tablespoon of dough and roll into a ball. Flatten these balls in the palms of your hands to form discs.
- Wrap Cherries: Place a maraschino cherry into the center of each disc and wrap the dough around it, keeping the cherry stems exposed. Gently roll each ball in your hands to smooth the dough without breaking stems. Repeat for all cherries and place on prepared baking sheets.
- Chill Dough-Wrapped Cherries: Refrigerate the baking sheets for 2 to 4 hours until the dough becomes firm and easier to handle.
- Melt Chocolate: Melt the 10 ounces of milk chocolate melting wafers until smooth. This can be done in the microwave in 30-second increments with stirring, in a double boiler, or using a candy melting pot over low heat.
- Dip Cherries in Chocolate: Holding the cherry gently by the stem, dip each dough-wrapped cherry into the melted chocolate. Lay each dipped cherry on its side on the baking sheet lined with parchment.
- Attach the Head: Immediately before the chocolate sets, press the bottom of a milk chocolate almond Hershey’s Kiss onto the opposite side of the stem to form the head.
- Add the Ears: Place two almond slices between the cherry body and Kiss head to create the ears. Repeat this process for all cherries.
- Decorate Faces: Use a toothpick or skewer to dab a small drop of melted chocolate onto the tip of each Kiss. Stick a red sugar pearl onto this spot for the nose and hold until set.
- Apply Eyes: Use black decorative icing to dot two eyes onto each Kiss head, completing the mouse’s face.
- Final Chill and Serve: Refrigerate the completed Chocolate Cherry Mice until ready to serve and enjoy.
Notes
- Use premium quality Ghirardelli melting wafers or similar chocolate for the best taste and texture; avoid candy melts for this recipe.
- Dough consistency is key—if too sticky, add more powdered sugar or chill briefly for easier handling.
- Melt chocolate in a microwave-safe bowl in 30-second increments, stirring between each to avoid burning.
- A double boiler or candy melter keeps melted chocolate smooth and ideal for dipping.
- You can substitute different Hershey’s Kiss flavors, ensuring the head chocolate matches the body chocolate.
- Alternative eye decorations include candy eyeballs, chocolate drops, or simply black icing.
- Almond extract complements the almond Kisses well, but vanilla or coconut extract can be used as flavorful alternatives.
- Store leftovers covered in the refrigerator for up to three weeks to maintain freshness.
- For best results, allow proper chilling time so dough sets firmly before dipping.
Nutrition
- Serving Size: 1 mouse
- Calories: 110 kcal
- Sugar: 14 g
- Sodium: 15 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg
