Halloween is just around the corner and this delicious recipe packed with chocolaty goodness is sure to be a hit at your party this year. If you’re looking to incorporate espresso into tasty treats, this is a fun way to do it. I came across the original recipe for chocolate mice in Food and Wine magazine, but I decided to shake things up by throwing espresso into the mix. These themed triple chocolate critters look frightening but they taste fantastic!
Recipe makes 18 miceIngredients:
- 1 chocolate cake (15-16 ounces) – baked, cooled then crumbled
- 1 shot of brewed espresso
- 1 ½ ounces of softened cream cheese
- 1 tbsp. of softened unsalted butter
- ½ cup of confectioners sugar
- 4 ounces of white chocolate chips
- 1 cup of extra bittersweet chocolate chips
- 1 package of chocolate cookie wafers
- 18 pieces of black rope licorice (3-4 inches a piece)
First, you are going to need bake your chocolate cake and let it cool. Once cooled, crumble the entire thing into small pieces. This was easy for me to do by hand. In a large mixing bowl, combine the crumbled cake with your cream cheese, butter, sugar, and espresso. Beat at low speed until incorporated.
Scoop out 2 tbsp. of the mixture at a time and roll into an oval shape, pinch one end to form the nose then place on a baking sheet or large platter. Insert a toothpick into the tail end of each to create space for the licorice tail. Refrigerate for at least 30 minutes.
While the mice are firming in the refrigerator you can prepare the chocolate coating. Combine the white chocolate chips and the extra bittersweet chocolate chips into a microwave safe bowl and melt on high for about a minute and a half. Stir to melt completely then set aside to cool to about 90 degrees.
Place the chocolate wafers into a ziplock bag and use a rolling pin to crush into fine pieces. Transfer crushed wafers to a shallow bowl or pie tin. Once the mice have firmed, dip each one into the melted chocolate and then roll in the crushed wafers. Place on a platter and insert black rope licorice for the tail.
Now it is time to decorate! Get the kids involved and be creative with edible decorations. We used pumpkin seeds for ears, sesame seeds for eyes, cinnamon candies for a nose, and French roasted peanuts for brains.
Refrigerate the decorated mice for at least 20 minutes so the melted chocolate coating has time to firm. Enjoy!
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Recipe adapted from Food and Wine Magazine: http://www.foodandwine.com/recipes/chocolate-mice