These adorably cute white Mouse Chocolates are filled with creamy chocolate ganache that's made with cashew milk. Make these sweet chocolate mice for Christmas gifts or to serve for dessert. Everyone will love them.
When I decided to make these darling little candy mice, I knew I'd start by decorating a filled chocolate egg but I wanted to find a new filling to share with you. I landed on Cashew Milk Chocolate Ganache.
Until this week, I had never tried making chocolate ganache for truffles using nut milk, and have to say I was absolutely amazed by the results.
The cashew milk chocolate ganache was just as creamy and full of chocolate flavor as the ganache I usually make using heavy whipping cream. I was truly stunned when I tasted it. I could not tell the difference.
So, save yourself some calories (25 calories in 1 cup of unsweetened cashew milk versus 414 calories in 1 cup of heavy whipping cream) and make this delicious filling for these cute Christmas mouse chocolates.
I've had so much fun crafting all of these cute treats using homemade chocolate eggs. Each of the egg-shaped animals (and snowmen) have a different filling inside. You can swap out the fillings as you like.
Chocolate Bunnies filled with a blend of white chocolate and peanut butter
Chocolate Bears filled with peanut butter fudge
Chocolate Turkeys filled with pumpkin ganache
White Chocolate Snowmen filled with Hazelnut Coffee Ganache
Chocolate Penguins with an Amaretto Raisin filling
So, let's make some chocolate Christmas mice.
½ cup Silk Cashew Milk
(unsweetened or sweetened)
8 ounces semi-sweet chocolate, finely chopped
6 ounces milk chocolate, finely chopped
2 tablespoons, very soft butter
30 ounces melted and tempered white chocolate
or melted white confectionery coating
80 white chocolate callets
or confectionery coating wafers
40 pink Sixlets
80 black candy pearls
pink luster dust
4 ounces white modeling chocolate, recipe here
40 mini candy canes
2 ¼ or 2 ½ inch egg shaped candy molds
small squeeze-it mold painters or squeeze bottles, pastry bags or zip top bags
You can find some of these items on Amazon. I earn a commission when you make a purchase using any affiliate links at no extra cost to you.
Make chocolate cashew milk ganache.
Pour Silk Cashew Milk and the chopped chocolate into a microwave safe bowl. Heat on high power for 45 seconds. Remove and stir. Heat for 30 more seconds then let the bowl sit in the microwave for about 2 minutes. Remove and stir. If not all the chocolate it melted, heat for 15 second increments, stirring after each until melted.
Stir in the softened butter. Allow this ganache to cool for 30 minutes.
Brush white chocolate into egg molds.
Meanwhile, paint a thin layer of white chocolate into each egg shaped cavity in your candy molds.
Make sure you fill in any thin spots or holes and be sure the chocolate goes all the way up to the edge of the egg cavity. Wipe the excess chocolate off around the edge of the eggs.
If using pure chocolate pop the molds in the refrigerator for about 5 minutes. If using confectionery coating, place in the freezer for about 5 minutes.
Fill the white chocolate eggs with ganache.
Pipe chocolate ganache into the chocolate shells, leaving enough room to top the ganache with a thin layer of chocolate.
Let the eggs sit for 1 hour at room temperature until the ganache thickens and drys on top.
Piping white chocolate over the ganache filling.
Pipe a layer of chocolate over top of the ganache and scrape off any excess chocolate.
Pop them in the refrigerator for pure chocolate and freezer for confectionery coating for 5 minutes until the top coat is hardened.
Unmold the white chocolate eggs.
Carefully turn the mold upside down over a baking sheet or counter top and allow the chocolate eggs to fall out.
If you have any chocolate around the edges of the egg, cut it off using a sharp paring knife.
Add ears, nose, and eyes.
Cut a curve into each white chocolate callet/wafer so that they can be attached to the curved egg to form ears. Brush a little pink luster dust in the center of each ear. Use a dab of white chocolate to attach one ear on either side of the top part of each egg.
Put a teaspoon size dollop of the white chocolate on a piece of parchment paper. Allow it to thicken a bit, then set one chocolate truffle egg, with the rounded side down, in the middle of it. Hold it until it hardens in place. If the chocolate is thick enough, you can just set the egg on top and it will stand up.
Repeat creating little chocolate stands for all of your truffle eggs.
Use a dab of white chocolate to attach one pink Sixlets nose and two black candy pearl eyes.
Brush a bit of pink luster dust to make rosy cheeks then draw on whiskers and a smile using a food coloring marker.
Add tails and candy canes.
Pinch off small pieces of white modeling chocolate. Roll into longs then thin out one end. Attach to the back of each mouse using a dab of white chocolate, creating a tail.
Attach one mini candy cane to each mouse using some white chocolate.
If you’d like to have the ultimate guide to working with Candy Clay (modeling chocolate) be sure to get your printed or e-book copy of Candy Clay Creations. This 102 page book is filled with tips and tricks for making and working with candy clay along with 17 step-by-step tutorials for decorating cupcakes, cookies, and more using candy clay. It’s a fantastic resource for anyone who wants to make festively decorated treats.
Be sure to check out all my fun Christmas Recipes!