Preparation time: 20 minutes
Cooking time: 5 minutes
Total time: 25 minutes
Yield: 36 pieces
Ingredients:
- 1 jar maraschino cherries with stems, drained and dried (see Appendix)
- 6 ounces semisweet chocolate
- Half a teaspoon of butter
- 1 ounce paraffin, chopped (see note)
- Half a cup of chocolate chips (see notes)
- Half a cup of almonds
- 1 tube of red (light) Ice Gel
Preparation:
A baking sheet with parchment paper or parchment.
Rinse let the maraschino cherries, drain and dry on kitchen paper turning often. Cherries should be completely dry, or use the chocolate and get crumbly.
Gently melting the chocolate, butter and paraffin in water until smooth, stirring frequently to prevent burning. Once melted, turn off heat, but leave the water in the background.
Dip in melted dry completely cover the chocolate cherry stem. On a plate of cookies covered. Immediately press chocolate chips with the flat side protected towards the front of the icing to form a head.
While the chocolate is still warm, stalling to form two sliced almonds between chocolate chip and cherry on the ears. Chill.
Use a toothpick to rub you characterizes it on both sides of the chips with chocolate frosting with red gel red eyes.
In a refrigerator to determine the chocolate.
Note: If fresh sweet cherries are in season, by all means use. Paraffin is obtained in the produce section, usually sold under the name of Gulf wax. Giant candy bars can be used for semi-sweet chocolate or semi-sweet baking squares or chocolate chips. If your cherries are exceptionally large, you can use chocolate kisses for bosses.
Yield: about 36 chocolate-covered mouse
• instructions and step by step photos for Chocolate Mouse
Chocolate covered cherry mice recipe licensed photo Peggy Trowbridge Filippone © 2012 to About.com, Inc.
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