Description

Delightfully cute and delicious Chocolate Cherry Mice are an adorable treat perfect for parties or holiday gatherings. Maraschino cherries are wrapped in a sweet almond-flavored dough, chilled, then dipped in smooth milk chocolate and decorated with chocolate Hershey’s Kisses, almond slice ears, and cute candy eyes and noses. These charming little mice combine fruity sweetness with rich chocolate for a fun and whimsical dessert everyone will love.

Ingredients

Scale

For the 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

For the 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

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Instructions

Prepare Baking Sheets: Line two baking trays with parchment paper and set aside to keep the mice from sticking during assembly.
Make the Dough: In a large bowl, combine the softened butter, corn syrup, and almond extract. Use a hand mixer on medium speed to blend until smooth and fully combined.
Add Powdered Sugar: Gradually add the sifted powdered sugar into the mixture and knead together with your hands or a spoon until a soft, pliable dough forms.
Shape Dough Around Cherries: Pinch off approximately ½ tablespoon of dough and roll it into a ball. Flatten the ball into a disc shape in your palm, then place a maraschino cherry in the center with the stem exposed. Wrap the dough around the cherry, then gently roll in your palms to smooth the surface without breaking off the stem. Place each shaped mouse on the prepared baking sheet as you finish.
Chill the Mice: Transfer the tray to the refrigerator and chill for 2 to 4 hours until the dough is firm enough to dip.
Melt Chocolate: Melt the milk chocolate wafers until smooth using a microwave in 30-second intervals, stirring between each, or melt in a double boiler or candy melting pot over low heat.
Dip Mice in Chocolate: Holding each cherry mouse gently by the stem, dip it into the melted chocolate, coating evenly. Lay the dipped cherry on its side on the parchment-lined baking sheet.
Attach Heads and Ears: Immediately before the chocolate sets, press the bottom of a Hershey’s Kiss onto the side opposite the stem to form the mouse’s head. Place two almond slices between the cherry body and the Kiss to create ears.
Decorate Faces: Use a toothpick to dab a small drop of melted chocolate onto the tip of the Kiss, then attach a red sugar pearl for the nose and hold until set. Dot two eyes using black decorative icing. Repeat for all mice.
Final Chill and Serve: Refrigerate the decorated mice until the chocolate is fully set, about 30 minutes, then serve or store refrigerated.

Notes

Use premium chocolate melting wafers like Ghirardelli for best flavor and texture; avoid standard candy melts.
If dough is too sticky, add more powdered sugar or chill briefly to handle easily.
When melting chocolate in the microwave, use a microwave-safe bowl and heat in 30-second intervals, stirring well each time.
A double boiler or candy melter keeps chocolate smooth and warm for dipping.
You can use any flavor Hershey Kiss that matches the chocolate coating color for the mouse heads.
Candy eyeballs or chocolate drops are good alternatives for decorating eyes instead of black icing.
Almond extract complements the almond Kisses well; vanilla or coconut extract are good substitutes.
Store leftover mice covered in the refrigerator for up to 3 weeks to maintain freshness.
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Nutrition

Serving Size: 1 mouse
Calories: 110 kcal
Sugar: 15 g
Sodium: 30 mg
Fat: 5 g
Saturated Fat: 3 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 0.5 g
Protein: 1 g
Cholesterol: 10 mg