Cherry Mice Food

CHERRY MICE

Steps:

• In a microwave, melt chocolate chips and shortening; stir until smooth. Holding each cherry by the stem, dip into chocolate mixture. Place on a sheet of waxed paper; let stand until set., Reheat remaining chocolate; dip cherries again, then press onto the bottom of a chocolate kiss. For ears, place almond slices between cherry and kiss. Refrigerate until set.

MICE

Steps:

• Line a baking sheet with parchment paper.
• Chop the confectioners' coating into chunks, and place into a microwave-safe bowl. Heat the coating in the microwave oven on High for 30 seconds; then heat again 4 or 5 more times for 10 to 15 seconds each time until the coating is warm (not hot) and melted. Stir well until the chocolate coating is smooth and free of lumps. The coating should be about 95 degrees F (35 degrees C).
• Dry the cherries well with paper towels. Holding each cherry by the stem, dip it into the chocolate coating to just reach the bottom of the stem. Carefully lay the cherry on its side, so the stem sticks out the side. This will be the tail. Before the coating sets up, stick the flat side of an unwrapped chocolate kiss opposite the tail, to make a pointy-nosed face. Pick out two nicely shaped slivers of almond, and insert them between the chocolate kiss and the dipped cherry to make little ears. Use a toothpick to make two small dots of melted coating on the face for eyes; stick two little red candies to the coating dots. Repeat with the rest of the cherries. Allow the coating to set until firm and cool, about 30 minutes.

CHOCOLATE-COVERED CHERRY MICE

Steps:

• Before starting, you may wish to take a look at the step-by-step instructions with photos. SEE LINK IN DESCRIPTION ABOVE.
• Line a cookie sheet with waxed or parchment paper.
• Rinse the maraschino cherries, drain thoroughly, and let dry on paper towels, turning often.
• The cherries must be completely dry or the chocolate will seize and get crumbly.
• Gently melt chocolate, butter, and paraffin in a double boiler until smooth, stirring often to prevent burning.
• Once melted, turn off heat, but leave in the double-boiler on the burner.
• Dip dry cherries in melted chocolate to completely cover up to the stem.
• Place on lined cookie sheet.
• Immediately press on chocolate chip, flat side to the front of the dipped cherry, to form a head.
• While chocolate is still warm, wedge two sliced almonds between chocolate chip and cherry to form ears. Let cool.
• Use a toothpick to dab beady red eyes on either side of the chocolate chip with the red gel icing.
• Refrigerate to firmly set chocolate.
• Notes:.
• If fresh sweet cherries are in season, by all means use them.
• Paraffin is sold in the canning supplies section, usually under the brand Gulf Wax.
• You can use the giant chocolate bars for the semisweet chocolate, or semisweet baking squares, or chocolate chips.
• If your cherries are exceptionally large, you may wish to use chocolate kisses for the heads.

MOUTHWATERING MICE

Steps:

• For the caramel: In a heavy-bottomed 4-quart saucepan, bring 1/3 cup plus 1 1/2 tablespoons water, the sugar and corn syrup to a boil, wiping the sides of pan with a wet pastry brush occasionally until the mixture turns a dark amber color. Carefully and slowly add the heavy cream, stirring with a whisk, then add the butter, vanilla and salt. Bring back to a boil and cook for another 2 to 3 minutes. Cool the caramel for 10 minutes, then add the orange oil and food coloring. Cool completely before using.
• For the gummy tails: In a small liquid measuring cup, bloom the gelatin in 1/2 cup cold water for 5 minutes. Warm the mixture in a microwave on high until the mixture is liquid and smooth, 15 seconds. Add the orange oil, mixing it in well.
• For the shells: Temper the chocolate. Fill the mouse molds with the chocolate and knock them carefully on a hard surface to release any air bubbles. Pour out the excess chocolate back into the bowl of tempered chocolate.
• Scrape the flat portion of the mold to clean off the excess chocolate. Cool the mouse shells to harden completely.
• Place the cold caramel in a piping bag, with a small hole cut in the end. Pack the pumpkin seeds into the body cavities of the chocolate shells, then pipe in the caramel until the filling is 1/16-inch below the top. Pour more tempered chocolate over the filling, and scrape the excess again, then let cool and set up completely. Carefully dig out any chocolate that may have gotten into the tail portion of each mouse mold. Clean them with cheese cloth until shiny. Pour the liquid gelatin mixture into the tail portion of each mouse mold. Let cool and set up completely. Release the mice from their molds by gently tapping the mold, right-side up, until they all come out. If any of the gelatin tails do not adhere to their chocolate bodies, use a small amount of tempered chocolate to glue them back on.

CHOCOLATE CHRISTMAS MICE (OR ANYTIME MICE)

Steps:

• Melt the chocolate chips in a double boiler and dip a cherriy into the chocolate, holding by the stem ("tail").
• Set cherry on its side on waxed paper. This is the mouse's body and tail.
• While chocolate it still gooey, "glue" on a hershey's kiss to the mouse's body, with the bottom of the kiss touching the cherry and the pointy part pointing out, the opposite direction that the tail is pointing.
• Add sliced almonds in the seam for ears.
• Decorate with icing or red hots for eyes and nose.
• Repeat with the rest of the cherries, etc.