Guest Blog from Euthemia where my sister is spending the Christmas holidays.
Here are the instructions for making the chocolate cherry mice from Joanne Maier of Glenmont, New York.
They were a great hit at the holiday table.
24 Maraschino cherries with stems
1/2 cup chocolate chips
24 Hershey’s Kisses, unwrapped
48 almond slices (match pairs by size)
Icing – 1 cup confectioner’s sugar, 1 teaspoon of water
Black food coloring
Red food coloring
Drain cherries, pat dry. Cherries, unwrapped kisses and paired ears need to be lined up ahead of time on a cookie sheet covered in waxed paper. Microwave chocolate chips 15 seconds at a time until melted. Be careful not to burn the chocolate. Hold the cherry by stem, dip and swirl til covered in chocolate, put on the side so tail sticks out and on the front, push on a Kiss to make the head. Where the Kiss meets the cherry, put in the two ears, and keep doing it until you finish. Make icing, take a small amount and add black food coloring, another small amount for red food coloring, and the rest will stay white. Put icing into 3 different baggies and cut a tiny hole in the corner of the bag. Make the eyes white with a black dot in the middle, and use the pink for a nose.