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
Ingredients
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
Method
- 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.
- 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.
- Add two almond silvers, to each mouse, for their ears. Repeat with remaining mix, and then chill for another hour.
- 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.
- 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!
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