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Merry Christmas Chocolate Mice

  • Makes: 30 egg-sized mice  
  • Preparation Time: 30 minutes plus chilling and decorating time 

Ingredients

½ cup125 ml butter, softened

1 tsp5 ml salt

1 can300 ml Regular Eagle Brand® sweetened condensed milk

1 tsp5 ml vanilla, mint or almond extract

2.2 lb1 kg icing sugar

1.5 lb680 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

  1 Cream butter and salt until fluffy. Beat in Eagle Brand and extract. Slowly beat in icing sugar until well blended.

  2 Knead with hands until mixture is smooth and pliable.

  3 Form mixture into egg-sized teardrop-shaped “mice”. Place onto wax paper lined tray.

  4 Cover and chill 4 hours or until firm.

  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.

  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(s)

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.


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