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    Home » Dessert Recipes » Homemade Candy

    Mouse Chocolates

    Modified: Aug 31, '23 · Published: Dec 10, '14 · By: Beth Klosterboer · Commission earned on paid or sponsored links.

    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.

    mouse chocolates with pink candy noses, black sugar pearl eyes, white candy melts ears, and candy canes.

    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.

    Chocolate eggs decorated like Easter Bunnies, Turkeys, Christmas Mice, Snowmen, Penguins, and Teddy Bears can be made into hot chocolate bombs.

    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.

    cashew milk ganache ingredients including cashew milk, butter, dark chocolate, and milk chocolate

    Ingredients

    (makes 40)

    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

    Decorations:
    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

    Supplies

    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.

    CK Products Candy Molds, Cl...Shop on Amazon Squeezit Mold Painter Plast...Shop on Amazon Americolor Black Food Write...Shop on Amazon

    Instructions

    making chocolate ganache using cashew milk, milk chocolate, and dark chocolate.

    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.

    piping chocolate cashew milk ganache into white chocolate egg shells.

    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 chocolate ganache filling in the white chocolate eggs.

    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.

    white chocolate eggs on a parchment paper-lined baking sheet next to egg candy molds.

    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.

    Making the chocolate mouse ears out of white candy melts wafers and adding pink candy noses and black sugar pearl eyes.

    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.

    attaching candy canes and white modeling chocolate tails to the mouse chocolates.

    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.

    white chocolate mice Christmas candy
    Buy a copy of Candy Clay Creations

    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!

    • Author
    • Recent Posts
    Beth Klosterboer
    Beth Klosterboer
    Hi, I'm Beth Klosterboer, a professional chocolatier & baker, cookbook author, and event planner. I love sharing recipes for happy occasions here on Hungry Happenings. I also create easy fudge recipes to share at HowToMakeEasyFudge.com, rice krispie treat recipes at HowToMakeCerealTreats.com, and easy cookie recipes at HowToMakeEasyCookies.com
    Beth Klosterboer
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    1. Allison says

      December 04, 2016 at 3:50 pm

      Hi Beth, Do you think an Oreo truffle filling would work - you know, the Oreo and cream cheese recipe? Or, does it need something more liquid to adhere to the sides of the white chocolate shell? I am trying to figure out anther filling that would work with the white chocolate shell.

      Thanks,

      Reply
      • Beth says

        December 04, 2016 at 6:04 pm

        Yes, that would work well. I've filled the chocolate shells with fudge and caramel, both of which are thicker, and they both worked great. You'll need to press the Oreo filling into the chocolate shell, instead of piping it in. You can see how that's done in the post for Buckeye Bears - https://hungryhappenings.com/2015/01/buckeye-bears-peanut-butter-fudge-chocolates.html/

        Have fun!

        Reply
    2. Diana Johnson says

      December 12, 2014 at 9:53 pm

      These are adorable!!! Really love the lower calorie option of using the cashew milk. Will have to try it out.

      Reply
    3. Lucy Lean says

      December 12, 2014 at 5:50 pm

      Love these little christmas mice - will be making up a family with the kids - supercute!

      Reply
    4. beth says

      December 12, 2014 at 1:56 pm

      Thanks, P. I hope your mom makes some for you!

      Reply
    5. The Partiologist says

      December 12, 2014 at 1:19 pm

      Those little mice are the only kind of mice I would love to see around this Christmas. Beth, they are darling!

      Reply
      • beth says

        December 12, 2014 at 1:56 pm

        Oh, me too!

        Reply
    6. Alice @ Hip Foodie Mom says

      December 12, 2014 at 12:13 pm

      love these Triple Chocolate Christmas Truffle Mice!!! Wow, so intricate and cute!!! almost too cute to eat!! love them and love the Silk Cashew milk!

      Reply
      • beth says

        December 12, 2014 at 1:57 pm

        I'm happy to hear you've tried the Silk Cashew Milk. It was so good in these truffles and on my cereal:)

        Reply
    7. Michelle Nahom says

      December 12, 2014 at 4:46 am

      How cute are those?! The kids will love them! Thanks for sharing them with us at Foodie Fridays! Pinning!

      Reply
      • beth says

        December 12, 2014 at 1:58 pm

        Thanks, Michelle. I appreciate the pin!

        Reply
    8. Michelle Clausen says

      December 12, 2014 at 2:38 am

      Wow Beth they are so adorbs! Love them and their little candy canes. Never tried cashewmilk but it's cool to see it used in a recipe!

      Reply
      • beth says

        December 12, 2014 at 1:59 pm

        Thanks, Michelle. I had finished the mice and thought they needed a little something extra, so I added the candy canes. I think it was the perfect touch. I highly recommend the Cashew Milk. I can't wait to try it in homemade ice cream.

        Reply
    9. Sugartown Sweets says

      December 10, 2014 at 9:13 pm

      Every time I say this is my favorite thing you've made I really mean it! You just keep making the next thing cuter than the last. These are the cutest dang mice! I love the pink sixlet noses. :o)

      Reply
      • beth says

        December 12, 2014 at 3:27 am

        Thanks! People ask me all the time what creation I like best. I couldn't answer that, but these are in my top 10 or maybe 20. I don't know. I tried out several different noses before I settled on the Sixlets. I love them too.

        Reply
    10. Trish Shamp says

      December 10, 2014 at 8:05 pm

      EEEEK! Those are DARLING! What I wouldn't give to come over the make edible crafts with you how fun!!!! TS

      Reply
      • beth says

        December 10, 2014 at 9:19 pm

        I'd love to spend a day or 10 in the kitchen with you too!

        Reply
    11. Lisa@hooplapalooza says

      December 10, 2014 at 4:18 pm

      oh my gosh. if only i had these mice running around my house on christmas eve...

      Reply
    Beth Jackson Klosterboer

    Welcome to Hungry Happenings!

    I'm Beth. I've been a professional chocolatier & baker for over 30 years, have written 5 cookbooks, and love creating fun food for holidays and special occasions.

    Read more about me →

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