Chocolate Mice Recipe
Chocolate Mice Recipe
By: Terra Olsen
October is a magical month. It is a time to frolic in leaves, create terrifying costumes, and bake pumpkin treats. I think everyone has nostalgic memories regarding Halloween and October. My father was always great about bringing the spirit of Halloween into our house, so it has become one of my adult missions to continue the tradition.
I have a few obsessions and rituals that mark October for me. As soon as the leaves start falling, I crave all things pumpkin (especially lattes, which I rarely drink), Nightmare Before Christmas is on repeat until Christmas (have I mentioned it’s one of my favorite movies?), and I start crafting (costumes, décor, and cooking). The staff at Have You Nerd is pretty crafty, so you’ll be seeing a lot of great crafting posts over the next month. Here is my contribution to helping you celebrate the season.
Being a food nerd, I really love Halloween inspired recipes. I have come across many great recipes over the years, but the one below is one of my absolute favorites. I hope you try it and love it as much as I do! Happy October everyone!
Food and Wine October, 2011.
Active Time: 1 HR 30 MIN
Total Time: 2 HRS
Servings: Makes 3 dozen
- 3 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup confectioners’ sugar
- 3 1/2 ounces semisweet chocolate, melted and cooled
- Two 9-inch round baked chocolate cake layers, warmed
- 4 ounces white chocolate, chopped
- 7 ounces extra-bittersweet chocolate, chopped
- 1/2 cup toasted pumpkin seeds
- About 1 dozen black licorice whips, cut into 3-inch lengths
- In a large bowl, beat the cream cheese with the butter, 1/2 cup of the confectioners’ sugar and the melted chocolate. Crumble 1 1/2 of the warm cake layers into the bowl and beat at low speed until incorporated. Roll level tablespoons of the mixture into 3 dozen ovals, tapering one end to shape the nose. Arrange the mice on a wax paper–lined baking sheet; press a toothpick into the tail end of each. Refrigerate until firm, 30 minutes.
- Meanwhile, preheat the oven to 275°. Crumble the remaining 1/2 cake layer and spread on a rimmed baking sheet. Bake for 30 minutes, stirring frequently, until almost dry. Very finely crush the crumbs.
- In a microwave-safe bowl, heat the white and extra-bittersweet chocolate together on high power until three-quarters melted. Stir the chocolates until completely melted and cooled to 90° on an instant-read thermometer. Working quickly, and using the toothpick as a handle, dip the mice into the chocolate to coat; let any excess drip back into the bowl. Roll the mice in the cake crumbs and press 2 pumpkin seeds into the heads of each mouse to make ears. Refrigerate until firm, about 20 minutes.
- In a bowl, combine the remaining 1/2 cup of sugar with water to make a stiff glaze. Transfer to a small plastic bag and snip off a tiny corner from one end. Pipe eyes on the mouse. Remove the toothpicks and insert a licorice whip into each indentation for the tails.
 “Chocolate Mice.” Recipe. Food and Wine Oct. 20011: 168-170. Print.