Chocolate Cherry Mice
These Chocolate Cherry Mice Always Make Me Smile
So, let me tell you, the first time I made chocolate cherry mice, I was convinced I’d end up with a kitchen disaster (picture a sticky, chocolatey battlefield). But honestly, they’re too fun to mess up. My niece calls them “mouse buddies” and insists on giving each one a name. Last Christmas, we made a whole parade of them, and I swear the dog tried to swipe a few—can’t blame him. If you’ve got a sweet tooth and a bit of patience (not much, promise), this is your sign to give these a whirl.
Why You’ll Love Making These (I Know I Do!)
I make chocolate cherry mice when I want people to smile before they even take a bite. My family goes crazy for these at holiday parties. They’re that sneaky combo of chocolate, fruit, and just enough cuteness to distract from my occasionally shoddy dipping skills. If you’re like me and tend to get chocolate everywhere—apron strongly recommended by the way—it’s still worth it. Plus, if you’ve ever cursed at melted chocolate (I sure have), you’ll be happy to know you don’t have to get it perfect. Honestly, I think the lopsided ones taste better.
What You Need (And What I Sometimes Substitute)
- About 24 maraschino cherries with stems (I’ve used the store brand, but my grandma insists on Luxardo—up to you)
- 200g (about 7 oz) semi-sweet chocolate chips, or honestly, whatever chocolate you’ve got around (I’ve been known to use leftover Easter bunnies—don’t judge)
- 24 milk chocolate Hershey’s Kisses (or any chocolate drops that look vaguely mouse-head shaped)
- 48 almond slices, but pecan slivers work in a pinch, or skip nuts if allergies are a thing
- Red gel or black decorating icing for eyes and noses, or use mini chocolate chips if you can’t be bothered
Optional: a spoonful of coconut oil for smoother, shinier chocolate. But also, sometimes I just can’t be bothered.
How I Make My Chocolate Cherry Mice
- Drain the maraschino cherries (give ’em a gentle pat with a paper towel, or just shake the jar and hope for the best—I’ve done both).
- Melt the chocolate chips in a microwave-safe bowl in 30 second bursts, stirring inbetween. Or use a double boiler if you’re feeling fancy. The microwave works fine unless you get distracted and scorch it (which I have, more than once).
- Hold each cherry by the stem, dunk it in the melted chocolate, and coat it all over. Place it on a parchment-lined tray. If the chocolate pooling under them looks messy, don’t sweat it—it’ll be the mouse’s base.
- While the chocolate’s still melty, immediately press a Hershey’s Kiss on the front of the cherry (this is where the mouse face appears—sometimes a bit wonky, but that’s life).
- Stick two almond slices between the cherry and the Kiss for ears—I usually end up eating a few almonds as I go (quality control, right?).
- Let the mice set up at room temp, or pop them in the fridge if you’re impatient. Once they’re firm, dot on eyes and noses with icing or mini chips. Sometimes I skip the nose if I’m running late—it’s fine, they’re still mice.
And there you go! Chocolate cherry mice, ready for a parade.
Little Notes I’ve Learned Along the Way
- If your chocolate seizes, just add a dab of coconut oil or vegetable shortening. Don’t panic (unless it’s on fire—then panic a bit).
- Sometimes the almond ears won’t stick—hold them in place for a sec or just wedge them in more aggressively than you’d think necessary.
- Don’t worry about the chocolate puddle under each mouse. Actually, I like it. Makes them look like they’re sitting in a little nest.
My Variations (Including the Flop)
- White chocolate mice: cute in theory, but mine looked more like ghost gerbils. Still tasted good, though!
- Dark chocolate with dried cherries: a bit grown-up; my cousin said they were too ‘tart’, but I liked them.
- No-nut mice: skip the almonds and use bits of pretzel or sunflower seeds for ears if you need nut-free.
About the Equipment (And If You Don’t Have It)
You officially need a microwave-safe bowl and parchment paper. But, if you’re in a pinch, wax paper or even a clean plastic bag cut open works. I’ve melted chocolate in a mug before—fewer dishes, honestly.
Keeping Them Fresh (For As Long As They Last!)
Store chocolate cherry mice in an airtight container in the fridge. They’re best eaten within 3 days, though honestly, in my house they never last more than a day! I once tried freezing them—don’t recommend it; the texture gets weird.
How We Serve Them (And What Makes It Special)
I love to pile these on a cake stand or scatter them across a holiday platter. My nephew insists on lining them up in a ‘mouse race.’ Sometimes, I sneak one into a lunchbox for a surprise.
Pro Tips Learned the Hard Way
- I once tried to rush the chocolate dipping without draining the cherries—ended up with a sludgy disaster. Actually, I find it works better if you let the cherries dry a bit first.
- Let the chocolate cool for a minute before dipping; if it’s too hot, the mice slip apart. Ask me how I know.
People Always Ask Me… (And Here’s What I Say)
- Do I have to use maraschino cherries with stems? Technically, no, but it makes it way easier to dip. If you can’t find them, you could use toothpicks (just warn people, please!).
- What’s the best chocolate to use? I use whatever’s handy. Some folks swear by Ghirardelli or Lindt. Here’s a helpful guide for choosing chocolate for baking if you want to get nerdy about it.
- Can I make these vegan? Sure thing! Use dairy-free chocolate and swap out the Hershey’s Kisses for a vegan option (something like Enjoy Life works, here’s a vegan chocolate guide I like).
- How messy is this, really? Well, let’s just say I don’t wear white when I make these. But that’s half the fun, right?
If you’ve read this far, thanks for putting up with my rambling. And if you ever figure out how to keep the ears from falling off every time, give me a shout!
Ingredients
- 16 maraschino cherries with stems, drained and patted dry
- 1 cup semisweet chocolate chips
- 16 milk chocolate Hershey’s Kisses, unwrapped
- 32 sliced almonds
- 1 tablespoon butter
- 1/4 cup white chocolate chips
- 32 mini chocolate chips (for eyes)
- Red gel icing (for noses)
Instructions
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1Line a baking sheet with parchment paper. Pat the maraschino cherries dry with paper towels.
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2In a microwave-safe bowl, melt the semisweet chocolate chips and butter together in 30-second intervals, stirring until smooth.
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3Holding a cherry by the stem, dip it into the melted chocolate to coat completely. Place it on the parchment paper.
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4Immediately press a Hershey’s Kiss onto the opposite side of the cherry from the stem to form the mouse’s head.
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5Insert two almond slices between the Kiss and the cherry to create ears. Repeat with remaining cherries.
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6Melt the white chocolate chips and use a toothpick to dot on eyes. Press mini chocolate chips onto the white dots for pupils. Use red gel icing to add a nose. Let set before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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