The bodies of the mice are made from maraschino cherries dipped in chocolate. Drain and rinse the cherries and leave them on paper towels for 30 minutes to an hour, changing the paper once. They need to be fairly dry before dipping in chocolate. The stems become the tails. When dipping, totally seal the area of the cherry at the base of the stem. Don’t dip the entire stem in chocolate.
While the chocolate is still soft, add the heads (Hershey’s Kisses) or, if the chocolate hardens, you can dip the bottom of the Kiss in chocolate and stick it to the body.
The ears are sliced almonds, dipped in chocolate and set behind the head. They can be added while the body chocolate is still soft, but the timing is tricky. Too soft and the ears slip down the sides. Too hard and they don’t stick at all. I find it easier to attach all of them at the same time. I break an almond slice in half, dip the broken side in chocolate and attach it just behind the head.
To make the mice, you need:
- maraschino cherries with stems
- Hershey’s chocolate Kisses
- sliced almonds
- silver dragees (If you don’t want to use the little silver balls, you can make the eyes with cookie sprinkles or a spot of frosting.)
- melted chocolate for dipping (I use semi-sweet chocolate chips with 2 oz. of unsweetened baking chocolate added.)
Try creating your own Christmas mice! They are fun to make and look cute on the cookie tray.