Merry Christmas Chocolate Mice
Ingredients
- 1/2 cup (125 mL) butter, softened
- 1 tsp (5 mL) salt
- 1 can (300 mL) Original Eagle Brand® Sweetened Condensed Milk
- 1 tsp (5 mL) vanilla, mint or almond extract
- 2.2 lb (1 kg) icing sugar
- 1.5 lb (680 g) semi-sweet or milk chocolate, melted
- slivered almonds
- licorice whip, cut into 3-4 inch (7-10 cm) lengths
- miniature candy covered chocolate pieces or sugar eyes
- candy sprinkles (optional)
Directions
Step 1:
Cream butter and salt until fluffy. Beat in Eagle Brand and extract. Slowly beat in icing sugar until well blended.
Step 2:
Knead with hands until mixture is smooth and pliable.
Step 3:
Form mixture into egg-sized teardrop-shaped “mice”. Place onto wax paper lined tray.
Step 4:
Cover and chill 4 hours or until firm.
Step 5:
Using a piece of licorice whip, make a hole for the tail in the fat end of the mouse. Remove licorice. Dip mice in chocolate. Place back on tray.
Step 6:
Decorate with licorice whip as a tail, almonds as ears and miniature candy covered chocolate pieces or sugar eyes for a nose and eyes. Use sprinkles as fur if desired.
Tip
Place mice on a potato masher to dip into the chocolate, remove with forks. Instead of candy covered chocolate pieces, use sugar eyes found at most cake supply stores.