Three Not So Blind Mice

Oh, those mischievous little mice! I remember the first time I encountered these adorable treats. It was at my Aunt Millie’s annual Christmas cookie exchange, a veritable wonderland of sugar and spice. Amidst the gingerbread men and frosted sugar cookies, sat a platter of these charming chocolate creations. I was immediately captivated. The combination of the sweet cherry, rich chocolate, and crunchy almonds was simply irresistible, and the whimsical design sparked joy in everyone who saw them. They were almost too cute to eat…almost.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 5 minutes
• Total Time: 35 minutes
• Yields: 20 candies
• Dietary Type: Vegetarian

Ingredients

• 1 (16 ounce) jar maraschino cherries, drained and dried on paper towel
• 1 (10 ounce) bag miniature chocolate chips (optional, for the eyes)
• 1 (12 ounce) package semisweet chocolate
• 2 ounces paraffin wax
• 1 (10 ounce) bag sliced almonds
• 5 ounces white icing
• 1 (16 ounce) bag Hershey chocolate kisses

Equipment Needed

• Double boiler (or heatproof bowl and saucepan)
• Wax paper
• Small piping bag or Ziploc bag
• Baking sheet

Instructions

1. Begin by preparing your ingredients. Thoroughly drain the jar of maraschino cherries and pat them dry with paper towels. This is crucial to ensure the chocolate adheres properly. Moisture is the enemy of chocolate work!

2. Now, it’s time to melt the chocolate. In a double boiler, or a heatproof bowl set over a simmering pot of water, combine the semisweet chocolate and paraffin wax. The water should not touch the bottom of the bowl. Stir frequently until the chocolate is completely melted and smooth. The paraffin wax helps the chocolate set with a nice shine and prevents it from melting too easily at room temperature.

3. Take a drained and dried cherry and, holding onto the “tail” (the end where the stem was), dip the cherry into the melted chocolate, ensuring it’s fully coated.

4. Place the chocolate-covered cherry on a sheet of wax paper. Be sure to create enough space between each piece to prevent them from sticking together.

5. While the chocolate is still wet, attach a Hershey’s chocolate kiss to the opposite end of the cherry (the “tail” end). This will form the head of the mouse. Ensure the “tail” of the cherry lies along the waxed paper.

6. Carefully insert sliced almonds between the chocolate kiss (head) and the cherry body to create the ears. Gently press them into the chocolate to secure them.

7. Using the white icing, pipe tiny eyes above the nose of the chocolate kiss. If you don’t have a piping bag, you can use a Ziploc bag with a tiny corner snipped off.

8. (Optional) While the white icing is still wet, gently place a miniature chocolate chip on each dot of icing to form the pupils of the eyes.

9. Allow the chocolate to set completely at room temperature, or you can speed up the process by placing the baking sheet in the refrigerator for about 15-20 minutes.

Expert Tips & Tricks

• Tempering the Chocolate: For a professional-looking shine and snap to your chocolate, consider tempering it. This involves carefully heating and cooling the chocolate to specific temperatures. There are many online resources available that explain the tempering process in detail. However, for this recipe, using the paraffin wax offers a good compromise for ease of use and stability.
• Cherry Prep: Ensure the cherries are as dry as possible. Even a little moisture will cause the chocolate to seize. If you’re concerned, let them sit on paper towels for several hours, changing the towels periodically.
• Assembly Line: Set up an assembly line with all your ingredients to streamline the process. Have your cherries dried, chocolate melted, almonds ready, and icing prepared.
• Chocolate Consistency: If the chocolate becomes too thick while you’re working, you can add a teaspoon of vegetable shortening to thin it out.
• Alternative Head: Instead of Hershey Kisses, you could use chocolate-covered peanuts or even make small chocolate balls from the melted chocolate.
• Flavor Infusion: For an adult version, soak the drained cherries in rum or almond liqueur overnight before drying and dipping.

Serving & Storage Suggestions

These charming mice are best served at room temperature. Arrange them artfully on a platter alongside other cookies and candies. They also make adorable gifts!

To store, keep them in an airtight container at room temperature for up to a week. If you live in a warm climate, you may want to store them in the refrigerator, but be aware that the chocolate may develop a slight bloom (a white coating) which, while harmless, can affect the appearance. Freezing is not recommended, as it can affect the texture of the chocolate and cherries.

Nutritional Information

(Estimated, based on commonly available nutritional data for similar ingredients. Actual values may vary depending on brands used.)

Nutrient	Amount per Serving	% Daily Value
Calories	190 kcal	10%
Total Fat	12g	15%
Saturated Fat	7g	35%
Cholesterol	2mg	1%
Sodium	5mg	0%
Total Carbohydrate	20g	7%
Dietary Fiber	1g	4%
Sugars	17g	N/A
Protein	2g	4%

Variations & Substitutions

• Dark Chocolate Lovers: Use dark chocolate instead of semisweet for a richer, more intense flavor.
• Nut-Free Option: Replace the sliced almonds with sunflower seeds or toasted coconut flakes for the ears.
• White Chocolate Mice: Use white chocolate instead of semisweet chocolate, and dye the white icing with food coloring for colorful eyes.
• Peppermint Twist: Add a drop of peppermint extract to the melted chocolate for a festive, minty flavor.
• Peanut Butter Delight: Dip the cherries in melted peanut butter chips instead of chocolate, or drizzle melted peanut butter over the finished mice.

FAQs (Frequently Asked Questions)

Q: Why do I need to use paraffin wax in the chocolate?
A: Paraffin wax helps the chocolate set with a smoother, shinier finish and prevents it from melting too easily at room temperature. It makes the chocolate more stable.

Q: Can I skip drying the cherries?
A: No, drying the cherries is essential! If the cherries are too wet, the chocolate won’t adhere properly, and the candies will be messy.

Q: My chocolate is seizing up. What can I do?
A: Seizing usually happens when a small amount of water gets into the melted chocolate. Try stirring in a teaspoon of vegetable shortening to smooth it out. Be very careful to avoid any moisture.

Q: Can I use almond bark instead of chocolate and paraffin wax?
A: Yes, almond bark can be used as a substitute. It melts easily and sets up nicely. Just follow the melting instructions on the package.

Q: How can I make the eyes more uniform?
A: Practice piping the icing onto a piece of wax paper first. Also, using a piping bag with a very small tip will help create more consistent eyes. You can also use a toothpick to adjust the icing if needed.

Final Thoughts

These “Three Not So Blind Mice” are more than just a candy; they’re a delightful conversation starter, a whimsical addition to any dessert table, and a surefire way to bring smiles to faces. Don’t be intimidated by the slightly involved process; it’s a fun project to tackle, especially with helpers! Gather your ingredients, put on some music, and get ready to create these adorable treats. I’d love to hear how your mice turn out – feel free to share your photos and variations with me! And who knows, maybe these little guys will become a beloved tradition in your family, just like they are in mine.