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These chocolate-covered cherry mice are fun to create and make an adorable presentation for parties, bake sales, and of course, Halloween. Let the kids help by setting up a production line, and they will have a ball. These candy mice are almost too cute to eat. Check out the step-by-step instructions with photos before you begin.


  • 1 jar maraschino cherries with stems, drained and dried (see Notes)
  • 6 ounces semisweet chocolate
  • 1/2 tsp butter
  • 1 ounce paraffin, chopped (see Notes)
  • 1/2 cup chocolate chips (see Notes)
  • 1/2 cup sliced almonds
  • 1 tube red (clear) gel icing


  • Before starting, you may wish to take a look at the step-by-step instructions with photos. See link.
  • Line a cookie sheet with waxed or parchment paper.
  • Rinse the maraschino cherries, drain thoroughly, and let dry on paper towels, turning often.
  • The cherries must be completely dry or the chocolate will seize and get crumbly.
  • Gently melt chocolate, butter, and paraffin in a double boiler until smooth, stirring often to prevent burning. Once melted, turn off heat, but leave in the double-boiler on the burner.
  • Dip dry cherries in melted chocolate to completely cover up to the stem.
  • Place on lined cookie sheet. Immediately press on chocolate chip, flat side to the front of the dipped cherry, to form a head.
  • While chocolate is still warm, wedge two sliced almonds between chocolate chip and cherry to form ears. Let cool.
  • Use a toothpick to dab beady red eyes on either side of the chocolate chip with the red gel icing.
  • Refrigerate to firmly set chocolate.
  • Notes: If fresh sweet cherries are in season, by all means use them.
  • Paraffin is sold in the canning supplies section, usually under the brand Gulf Wax.
  • You can use the giant chocolate bars for the semisweet chocolate, or semisweet baking squares, or chocolate chips.
  • If your cherries are exceptionally large, you may wish to use chocolate kisses for the heads.

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