Chocolate Mice

This is a regular chocolate truffle mixture, which I would normally scoop into balls and dip into chopped nut, however, since it is the spooky season, I’ve moulded the mixture into mouse-like shapes. With the addition of little eyes, ears and a tail, these tasty little creatures would make a welcome addition at any Halloween party.

Chocolate Mice

Makes 20 mice
200g chocolate, good quality, approx 46% cocoa
100ml cream
25g butter
40 flaked almonds
A strip of liquorice rope, cut into 20 1-inch pieces
40 white chocolate drops or white candy coated mini sweets


  1. Melt the chocolate in a heatproof bowl, over a saucepan of just-boiled water. In a separate saucepan, melt the cream and butter together. Just before it comes to the boil, remove from heat. Very gradually stir into the melted chocolate. Stir gently, for about 5 minutes, until smooth and thick. Cover the bowl with cling film and chill for about 2hrs.
  2. Place a sheet of greaseproof paper on a baking tray. Scoop up a teaspoonful of truffle mix and using two spoons quickly mould into a ball, before gently moulding one side a little pointy to create a ‘mouse’ shape. The chocolate mix will melt with the heat of your hands so you must work quickly. Place on the tray. 
  3. Add two almond silvers, to each mouse, for their ears. Repeat with remaining mix, and then chill for another hour.
  4. Take from the fridge and with the assistance of a toothpick, guide the liquorice tail into place, and stick the white chocolate drops/white candy coated sweets on for the eyes.
  5. Pop back into the fridge to set. These Chocolate Mice can then be stored in an airtight container in the fridge for up to 7 days.

Happy Halloween!