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Chocolate Mice

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Ingredients
  Semi-sweet chocolate 4 Ounce, melted (125 Gram)
  Sour cream 1⁄3 Cup (5.33 tbs) (75 Milliliter)
  Fine chocolate wafer crumbs 1 Cup (16 tbs) (250 Milliliter)
  Icing sugar/Fine chocolate wafer crumbs 1⁄3 Cup (5.33 tbs) (75 Milliliter)
  Dragees 1⁄4 Cup (4 tbs) (Gold Or Silver, For Garnish)
  Slivered almonds 1⁄4 (For Garnish)
  Licorice 1 Teaspoon (For Garnish)
Directions

In bowl, combine chocolate and sour cream.
Stir in 1 cup (250 mL) chocolate wafer crumbs; mix well.
Cover and refrigerate until firm, about 1 hour.
Roll scant tablespoonfuls (15 mL) of chocolate mixture into small balls slightly pointed at one end.
Roll lightly in icing sugar.
Place on waxed paper lined tray.
GARNISH: Insert dragees for eyes, almond slivers for ears and small bits of licorice for tails.
Refrigerate until firm, about 2 hours. (Chocolate mice can he refrigerated in airtight container for up to 1 week.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Chilling
Occasion: 
Christmas
Interest: 
Party

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