Boozy Chocolate Christmas Mice Recipe

These Manhattan-inspired (that is the cocktail, not the place) boozy chocolate Christmas mice are fun and tasty. Place a few to nibble along your Christmas cookie platters!

Boozy Chocolate Christmas Mice Recipe

These boozy chocolate mice are adorable, and they taste pretty good too. You can serve a dish of them, place them on a cookie tray, use them as small chocolate favors on place settings, or if you are setting up a buffet line, a few around the dessert area would be cute.

Tips and variations for making this Boozy Chocolate Christmas Mice Recipe:

● You can use bourbon or whiskey to make these. I list soaking the maraschino cherries for 2-3 days, but you can soak them longer if you like.
● Make certain the cherries are well-drained and dried. The chocolate will have a difficult time sticking otherwise.
● While this is a FAST little project, you must remember to infuse your maraschino cherries at least two days in advance.
● There will be 25-27 maraschino cherries in a 10-ounce jar. YMMV depending on the brand, and size of cherries.
● If you are not sure how fast the candy melts in your local grocery store turnover, buy some Wilton chocolates. They are a great consistency and generally easier to work with.
● If your chocolate melts are not smoothing out as you would like, add a touch of vegetable oil and heat again (this would be the third round).
● My niece has been making these for years. She said she has tried just about everything under the sun, but never found anything that made good whiskers.
● The eyes are optional on the mice. If you do them, make sure you place a dark dot inside the whites of their eyes (heh). Otherwise, it is going to look creepy.
● You can use small candy eyes if you prefer, just adhere them with a dab of melted chocolate.
● These will last up to a week as long as you are not making dramatic temperature changes. Temp changes are the enemy of chocolate.

If you like fun and festive holiday treats, you may want to try these:

● Toaster Pastry Christmas Train
● Reindeer Grahams Cookies
● Stackable Christmas Tree Cookies

Boozy Chocolate Christmas Mice Ingredients

● 25 Maraschino Cherries with stems (10-ounce jar)
● ¼ cup Whiskey
● 50 Almond Slices (for ears)
● 1 cup Chocolate Melts
● 1/8 cup White Chocolate Melts
● 25 Hershey Kisses

Boozy Chocolate Christmas Mice Mise en Place:

● Wax Paper
● Bowl
● Spoon
● Toothpick
● Paper Towel

Boozy Chocolate Christmas Mice D‏irections

● Drain liquid from the maraschino cherry jar and replace it with whiskey. Allow to sit for 2-3 days to infuse before using.
● Drain what whiskey from the maraschino cherry jar did not get sucked up by the cherries, and place maraschino cherries on a paper towel to dry.
● Place wax paper down on your work surface.

● Place a cup of chocolate melts into a bowl. Heat in the microwave for 30 seconds, stir. Heat in microwave for another 30 seconds; stir. Repeat a third time. Check the consistency of your chocolate. If smooth, do not heat further. If it still does not stir and drip smoothly, heat one more time.

● Dip a maraschino cherry into the melted chocolate, coat well.

● Place side down so the stem is on the side (this will be the “tail”).

● Select 2 almond slices that are approximately the same size. These are the ears.
● “Glue” 2 ears on the back of an unwrapped Hershey’s kiss chocolate. Drop another dab of chocolate over the back of the ears to secure.

● Attach the kiss with the ears to a chocolate-dipped maraschino cherry on the wax paper. Use melted chocolate to “glue” together.
● Repeat until all the cherries and kisses have been made into a mouse body. You can stop here, or add eyes.
● Place a small amount of white chocolate melts into a bowl. Heat in the microwave for 30 seconds, stir. Heat in microwave for another 30 seconds; stir. Repeat a third time. Check the consistency of your chocolate. If smooth, do not heat further. If it still does not stir and drip smoothly, heat one more time.

● Using a toothpick or fine chocolate paintbrush, paint two white eyes on the kiss head. Allow them to dry.

● Using a toothpick or fine chocolate paintbrush, paint two brown dots in the middle of the eyes on the kiss head.

● These will last up to a week as long as you are not making dramatic temperature changes. Temp changes are the enemy of chocolate.

Yield: 25

Boozy Chocolate Christmas Mice Recipe

Print

Boozy Chocolate Christmas Mice. These Manhattan-inspired (that is the cocktail, not the place) boozy chocolate Christmas mice are fun and tasty. Place a few to nibble along your Christmas cookie platters!

Prep Time 15 minutes

Cook Time 2 minutes

Additional Time 3 days

Total Time 3 days 17 minutes

Ingredients

• 25 Maraschino Cherries with stems (10-ounce jar)
• ¼ cup Whiskey
• 50 Almond Slices (for ears)
• 1 cup Chocolate Melts
• 1/8 cup White Chocolate Melts
• 25 Hershey Kisses

Instructions

1. Drain the liquid from the maraschino cherry jar and replace it with whiskey. Allow the whiskey-soaked cherries to sit for 2-3 days to infuse before using.
2. Drain what whiskey from the maraschino cherry jar that did not get sucked up by the cherries, and place maraschino cherries on a paper towel to dry.
3. Place wax paper down on your work surface.
4. Place a cup of chocolate melts into a bowl. Heat in the microwave for 30 seconds, stir. Heat in microwave for another 30 seconds; stir. Repeat a third time. Check the consistency of your chocolate. If smooth, do not heat further. If it still does not stir and drip smoothly, heat one more time.
5. Dip a maraschino cherry into the melted chocolate, coat well.
6. Place side down so the stem is on the side (this will be the "tail").
7. Select 2 almond slices that are approximately the same size. These are the ears.
8. "Glue" 2 ears on the back of an unwrapped Hershey’s kiss chocolate. Drop another dab of chocolate over the back of the ears to secure.
9. Attach the kiss with the ears to a chocolate-dipped maraschino cherry on the wax paper. Use melted chocolate to “glue” together.
10. Repeat until all the cherries and kisses have been made into a mouse body. You can stop here, or add eyes.
11. Place a small number of white chocolate melts into a bowl. Heat in the microwave for 30 seconds, stir. Heat in microwave for another 30 seconds; stir. Repeat a third time. Check the consistency of your chocolate. If smooth, do not heat further. If it still does not stir and drip smoothly, heat one more time.
12. Using a toothpick or fine chocolate paintbrush, paint two white eyes on the kiss head. Allow them to dry.
13. Using a toothpick or fine chocolate paintbrush, paint two brown dots in the middle of the eyes on the kiss head.
14. These will last up to a week as long as you are not making dramatic temperature changes. Temp changes are the enemy of chocolate.

Notes

● The extra time is for soaking the maraschino cherries in the whiskey.
● I cannot stress enough that you should dry your cherries on a papertowel after draining them.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Spode Christmas Tree Santa Dish- 22 karat gold
• 
  Spode Christmas Tree Melamine Serving Tray with Handles, 19-1/4-Inch
• 
  Christmas Holiday Large Ceramic Serving Bowl"Santa's List"

Nutrition Information:

Yield:

25

Serving Size:

1
Amount Per Serving: Calories: 90Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 3mgSodium: 23mgCarbohydrates: 10gFiber: 1gSugar: 9gProtein: 1g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

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