Chocolate Mice, Aussie Style

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• 12 marshmallows (or large glace cherries)
• 5 cm strap licorice
• 24 rainbow chocolate chips
• 12 chocolate candy melts (i use coles farmland brand)
• 200 g baking chocolate
• 50 g copha
• 24 almonds, flakes (or one ice cream wafer)

Recipe

• 1 melt the chocolate and the copha together.
• 2 with a large knife, cut the licorice into 12 long slivers.
• 3 line a tray with baking paper and lay the "tails" 2 inches apart.
• 4 dip your marshmallows into the chocolate, position each one on a tail.
• 5 refrigerate for 15 minutes.
• 6 meanwhile, on another sheet of baking paper, arrange your almond flakes into 12 "sets" of ears. or for nut free, cut and arrange triangles of the ice cream wafer.
• 7 by now the chocolate will have thickened up a little, so give it a stir, but don't re-melt.
• 8 using about 1/4 teaspoon of the chocolate, glue the melts onto the "ears". make sure the little "drippy" bit of the melt is pointing down.
• 9 put in the fridge for about 10 minutes.
• 10 you may have to warm your chocolate slightly, but don't have it too runny.
• 11 put a dab of chocolate onto the back of the mouse "face" and glue to the body.
• 12 using tweezers, dip your preferred "eyes" into the chocolate, and position.
• 13 wipe the tweezers between uses.
• 14 with a toothpick, put a tiny dab of chocolate on the eye.