Chocolate Mice


This is a recipe we found from

This was just too cute not to share. I hope you enjoy and those of you with cats, good luck!

The photo was borrowed from their site and I believe photo credit goes to David Malosh.


3              ounce(s) cream cheese, softened

2              tablespoon(s) unsalted butter, softened

1              cup(s) confectioners’ sugar

3 1/2      ounce(s) semisweet chocolate, melted and cooled

2              (9 inches each) round baked chocolate cake layers, warmed

4              ounce(s) white chocolate, chopped

7              ounce(s) extra-bittersweet chocolate, chopped

1/2         cup(s) toasted pumpkin seeds

12           black licorice whips, cut into 3-inch lengths



  1. In a large bowl, beat the cream cheese with the butter, 1/2 cup of the confectioners’ sugar and the melted chocolate. Crumble 1 1/2 of the warm cake layers into the bowl and beat at low speed until incorporated. Roll level tablespoons of the mixture into 3 dozen ovals, tapering one end to shape the nose. Arrange the mice on a wax paper–lined baking sheet; press a toothpick into the tail end of each. Refrigerate until firm, 30 minutes.
  2. Meanwhile, preheat the oven to 275 degrees F. Crumble the remaining 1/2 cake layer and spread on a rimmed baking sheet. Bake for 30 minutes, stirring frequently, until almost dry. Very finely crush the crumbs.
  3. In a microwave-safe bowl, heat the white and extra-bittersweet chocolate together on high power until three-quarters melted. Stir the chocolates until completely melted and cooled to 90 degrees F on an instant-read thermometer. Working quickly, and using the toothpick as a handle, dip the mice into the chocolate to coat; let any excess drip back into the bowl. Roll the mice in the cake crumbs and press 2 pumpkin seeds into the heads of each mouse to make ears. Refrigerate until firm, about 20 minutes.
  4. In a bowl, combine the remaining 1/2 cup of sugar with water to make a stiff glaze. Transfer to a small plastic bag and snip off a tiny corner from one end. Pipe eyes on the mouse. Remove the toothpicks and insert a licorice whip into each indentation for the tails.