Рецепт Christmas Mice
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Ингредиенты
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Инструкции
- Line two baking sheets with waxed paper, then set aside.
- Remove cherries from jar/juice, and drain well on paper towels, making sure stem stays firmly attached to each cherry. Set aside.
- Carefully separate peanut halves from each other, making sure not to break the individual halves- place these in a small bowl and set aside.
- In a microwave safe bowl, heat dipping chocolate or possibly almond bark in microwave oven, on low heat, stirring frequently to dissolve lumps. Place bowl of melted chocolate on your work surface (I prefer the kitchen table for this), and arrange other ingredients, and baking sheets on work surface so they are all within easy reach.
- Now you are ready to dip your mouse bodies! Take a cherry by the stem, and dip into melted chocolate, covering entire cherry and stem. Carefully lay dipped cherry onto waxed paper lined baking sheet, so stem (tail) turns upward.
- Place one unwrapped Hershey's Kiss, flat side next to the 'body' so it forms a head for your mouse. Hold it in place till chocolate is set sufficient to hold by itself. Add in two peanut halve 'ears' by cementing them on with small dots of melted chocolate- then using tweezers and round candy sprinkles, add in a tiny nose to the pointed end of the head, and place eyes in appropriate area, also cementing with melted chocolate. (A toothpick is handy to use for adding chocolate 'cement'). You now have one Christmas Mouse completed! Repeat process till all 24 mice are assembled.
- Store mice in re-shaped paper c. cake liners, in a cold, dry place - don't chill because this will cause the mice to get white streaks.