1 jar Maraschino Cherries with stems, drained and dried
Hersheys Kisses
1/2 tsp butter
1 ounce paraffin, chopped
1/2 cup sliced almonds
1 tube red (clear) gel icing
Instructions
Line a cookie sheet with waxed or parchment paper.
Rinse the maraschino cherries, drain throughly, and let dry on paper towels, turning often. The cherries must be completely dry, or the choclate will seize and get crumbly.
Dip dry cherries in melted chocolate to completely cover up to the stem. Place on lined cookie sheet.
Immediately press on kiss, 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 the kiss with the red gel icing.
Refrigerate to firmly set chocolate.
Originally Submitted
11/26/2010
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