Recipes Holidays + Events Halloween Chocolate Mice 5.0 (2,483) 1 Review These icky-cute mice feature three kinds of chocolate: semisweet in the creamy, cakey center and white and bittersweet in the crisp chocolate shell. More Great Ideas for Halloween By Grace Parisi Updated on October 31, 2019 Print Rate It Share Share Tweet Pin Email Photo: © David Malosh Active Time: 1 hr 30 mins Total Time: 2 hrs Yield: 3 dozen Ingredients 3 ounces cream cheese, softened 2 tablespoons unsalted butter, softened 1 cup confectioners' sugar 3 1/2 ounces semisweet chocolate, melted and cooled Two 9-inch round baked chocolate cake layers, warmed 4 ounces white chocolate, chopped 7 ounces extra-bittersweet chocolate, chopped 1/2 cup toasted pumpkin seeds About 1 dozen black licorice whips, cut into 3-inch lengths Directions In a large bowl, beat the cream cheese with the butter, 1/2 cup of the confectioners' sugar and the melted chocolate. Crumble 1 1/2 of the warm cake layers into the bowl and beat at low speed until incorporated. Roll level tablespoons of the mixture into 3 dozen ovals, tapering one end to shape the nose. Arrange the mice on a wax paper–lined baking sheet; press a toothpick into the tail end of each. Refrigerate until firm, 30 minutes. Meanwhile, preheat the oven to 275°. Crumble the remaining 1/2 cake layer and spread on a rimmed baking sheet. Bake for 30 minutes, stirring frequently, until almost dry. Very finely crush the crumbs. In a microwave-safe bowl, heat the white and extra-bittersweet chocolate together on high power until three-quarters melted. Stir the chocolates until completely melted and cooled to 90° on an instant-read thermometer. Working quickly, and using the toothpick as a handle, dip the mice into the chocolate to coat; let any excess drip back into the bowl. Roll the mice in the cake crumbs and press 2 pumpkin seeds into the heads of each mouse to make ears. Refrigerate until firm, about 20 minutes. In a bowl, combine the remaining 1/2 cup of sugar with water to make a stiff glaze. Transfer to a small plastic bag and snip off a tiny corner from one end. Pipe eyes on the mouse. Remove the toothpicks and insert a licorice whip into each indentation for the tails. Make Ahead The chocolate mice can be refrigerated for 4 days. Rate it Print