|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)|
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.)