Hershey's Christmas mice
- 24 maraschino cherries with stems
- Waxed paper
- 3/4 cup semisweet chocolate chips
- 24 milk chocolate Hershey's Kisses, unwrapped
- 48 almond slices
- FOR THE ICING:
- 1 cup confectioners' sugar
- Black paste food coloring
- Red food coloring
- 3 plastic sandwich bag
- Drain the cherries and pat them dry with paper towels. Line a cookie sheet with waxed paper.
- Place the
chocolate chips in a microwave-safe bowl and heat them until smooth,
working in 15-second intervals, stirring between each.
- Holding a
cherry by its stem, dip it into the chocolate and swirl it around to
completely cover the fruit. Set it on its side on the waxed paper and
immediately press a Hershey's Kiss onto the cherry for the head. For the
ears, gently wedge two almond slices between the Kiss and the cherry.
Repeat to make 24 mice.
- Make a
thick icing by mixing 1 cup of confectioners' sugar with a teaspoon of
water. If the mixture is too dry, stir in more water, a few drops at a
time, until you have a thick, smooth icing. Divide the icing among three
small bowls.
- Tint one
bowl of icing black and one pink. Spoon each of the three icings into a
plastic bag and snip a tiny corner from each. Pipe white eye dots on the
mice, then refrigerate them until set, about 10 minutes. Add black
pupils and pink noses. Keep the mice in the fridge until you're ready to
serve them or give them away.
No comments:
Post a Comment