How to make chocolate mice

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The Ruth Page Civic Ballet’s “The Nutcracker”

Saturday, December 8 and Sunday, December 9

3:00 p.m. ECC Arts Center

1700 Spartan Drive


Chocolate Mice

Truffle ganache:

10 oz milk or dark chocolate

6 oz heavy cream

1.5 oz Corn syrup (optional)

Decoration: Almond slices for the ears Melted milk or dark chocolate for the eyes, nose, and tail Optional: Additional melted chocolate for dipping

Bring heavy cream to a boil and pour over finely chopped chocolate in a stainless steel bowl. Cover bowl in plastic and let sit for 3 minutes to melt the chocolate. Uncover and stir with a rubber spatula from the center and work your way to the outside to make a smooth emulsion. Set aside at room temperature and stir occasionally until it is thick enough to pipe. Pipe mouse bodies by almost making a Hersey Kiss shape, but make them a little slanted and offset. Place two almond slices into the ganache for the ears. If you would like to enrobe your mice completely in chocolate let them set up in refrigeration for at least 2-3 hours before dipping. Pipe eyes, nose, and a tail. Let them set up in refrigeration or room temperature and store them in a cool dry place.

Cream Cheese Frosting


4 ounces unsalted butter, softened

4 ounces cream cheese, softened

2 cups powdered sugar

1 teaspoon vanilla extract

Directions: In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.


Use premade fondant you can buy from the store

Use Ziploc bags instead of piping bags

Use a pizza cutter to cut strips for the fondant bow

Microwave your chocolate 30 seconds at a time to prevent it from overheating and blooming

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