Ingredients
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24 maraschino cherries
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24 HERSHEY´S Milk Chocolate Kisses
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1 cup HERSHEY´S Milk Chocolate Chips
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1 tsp shortening
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48 (about.5 oz) Diamond Almond Slices
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72 white and chocolate nonpareils
Steps
1
Blot desired number of maraschino cherries with paper towels to remove excess moisture. Place cherries on paper towels to air-dry for about 1 hour. Line tray or cookie sheet with wax paper. Remove wrappers from chocolates.
2
Prepare CHOCOLATE COATING (see below). Holding onto cherry stem, dip cherries into melted chocolate. Place on prepared tray with stem up. Transfer some of the remaining melted chocolate to pastry bag with small tip or place in heavy-duty (freezer) food storage bag and cut off one bag corner about 1/4 inch from tip. Attach 2 almond slices to bottom of each chocolate piece with melted chocolate, positioning them against edge to form ears. Place on prepared tray so that almonds stay in position. Place tray in refrigerator several minutes to allow chocolate to firm.
3
If necessary, microwave chocolate coating at MEDIUM (50%) 10 seconds or until melted when stirred. Place dot of melted chocolate on bottom of chocolate piece; attach to cherry (opposite of stem end), forming mouse. Return to tray. Allow chocolate to firm. Add eyes and nose (nonpareils).
4
CHOCOLATE COATING: Place 1 cup HERSHEY'S Milk Chocolate Chips in small microwave-safe bowl with 1 teaspoon shortening (do not use butter, margarine, spreads or oil). Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred.
Comments
Recipe and image courtesy of Hershey’s®