Christmas Mice

Christmas Mice

Christmas Mice

  • Small saucepan
  • Wooden spoon
  • 1/3 cup heavy cream
  • 1/2 teaspoon butter
  • 1 1/2 cups (12 ounces) white chocolate bits
  • 1/8 teaspoon vanilla extract
  • Bowl
  • Plastic wrap
  • Tablespoon
  • Confectioner’s sugar
  • Tray lined with waxed paper
  • Toothpick
  • Red string licorice
  • Slivered almonds
  • Mini chocolate chips

How to make it

  1.  Heat the cream in the saucepan over medium high heat until it simmers. Remove the pan from the heat and stir in the butter.


  2.  Stir in the white chocolate bits until the candy is melted and smooth. Then stir in the vanilla extract.


  3.  Transfer the mixture to a bowl, cover it with plastic wrap, and chill it until firm (an hour or more).


  4.  Roll tablespoons of the chilled truffle mixture into balls (they should be an inch or so thick). Gently pinch one end of each ball to shape a pointed mouse nose. The candy will soften in your hands, so try to work fairly quickly. It also helps to dust your hands with confectioner’s sugar.


  5.  Roll the mice in confectioner’s sugar and place them on the tray.


  6.  Working with one mouse at a time, use the tip of a toothpick to poke holes in the truffle where the nose and tail go. Then insert a snip of string licorice for the nose and a longer piece for the tail. Press two mini chocolate chips, tips first, into the sides of the truffle for eyes. For ears, gently push two pieces of slivered almonds into the top of the head.


  7.  Keep the mice chilled until serving time. 

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