Chocolate-Covered Cherry Mice Recipe

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Updated on 05/30/22
Chocolate covered cherry mice recipe

The Spruce / Julia Hartbeck
Prep: 20 mins
Cook: 5 mins
Refrigerate: 60 mins
Total: 85 mins
Servings: 36 servings
Yield: 36 mice
Nutrition Facts (per serving)
26 Calories
2g Fat
2g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 36
Amount per serving
Calories 26
% Daily Value*
Total Fat 2g 2%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 11mg 0%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Total Sugars 2g
Protein 1g
Vitamin C 0mg 0%
Calcium 6mg 0%
Iron 0mg 1%
Potassium 24mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These chocolate-covered cherry mice are fun to create and make an adorable presentation for parties, bake sales, and of course, Halloween. Let the kids help by setting up a production line, and they will have a ball. These candy mice are almost too cute to eat.

Ingredients

  • 1 jar maraschino cherries, with stems

  • 1/2 teaspoon butter

  • 1 ounce paraffin, chopped

  • 1/2 cup chocolate chips

  • 1/2 cup almonds, sliced

  • 1 tube red icing decorating gel

Steps to Make It

  1. Gather the ingredients.

    Ingredients for chocolate covered cherry mice
    The Spruce / Julia Hartbeck

  2. Line a cookie sheet with waxed or parchment paper.

    Line a cookie sheet
    The Spruce / Julia Hartbeck

  3. Rinse the maraschino cherries, drain thoroughly, and let dry on paper towels, turning often. The cherries must be completely dry or the chocolate will seize and get crumbly.

    Rinse cherries
    The Spruce / Julia Hartbeck

  4. Gently melt the chocolate, butter, and paraffin in a double boiler until smooth, stirring often to prevent burning. Once melted, turn off the heat, but leave chocolate in the double-boiler on the burner.

    Gently melt chocolate
    The Spruce / Julia Hartbeck

  5. Dip dry cherries in melted chocolate to completely cover up to the stem.

    Dip cherries
    The Spruce / Julia Hartbeck

  6. Place on lined cookie sheet. Immediately press on chocolate chip, flat side to the front of the dipped cherry, to form a head.

    Place on cookie sheet
    The Spruce / Julia Hartbeck

  7. While chocolate is still warm, wedge two sliced almonds between chocolate chip and cherry to form ears. Let cool.

    Wedge almonds in
    The Spruce / Julia Hartbeck

  8. Use a toothpick to dab beady red eyes on either side of the chocolate chip with the red gel icing.

    Use a toothpick to create eyes
    The Spruce / Julia Hartbeck

  9. Refrigerate to firmly set chocolate.​

    Refrigerate
    The Spruce / Julia Hartbeck

  10. Serve and enjoy!

    Serve
    The Spruce / Julia Hartbeck

Tip

  • If fresh sweet cherries are in season, by all means, use them. If your cherries are exceptionally large, you may wish to use chocolate kisses for the heads.
  • Paraffin is sold in the canning supplies section, usually under the brand Gulf Wax.
  • You can use the giant chocolate bars for the semisweet chocolate, or semisweet baking squares, or chocolate chips.