Chocolate Mice

Ingredients

Scroll down to the recipe card below for full information on ingredients and amounts.

• Almond flour - Use super fine almond flour and not an almond meal like in almond flour cake. Almond meal is much coarse and will not result in a melt-in-your-mouth feel in the chocolate mice.
• Almond butter - Use creamy almond butter or peanut butter.
• Cocoa powder - The dutch processed variety is neutralized with alkali to remove the harsh acidity and is more suited for no-bake recipes.
• Maple syrup - Adds subtle sweetness and makes it healthier, like the almond flour blueberry muffins.
• Chocolate chips - Use semi-sweet chocolate chips for the perfect sweetness and color. Bittersweet or milk chocolate chips might not be perfect substitutions.
• Pumpkin seeds - Use raw pumpkin seeds to make ears.
• Sesame seeds - White sesame seeds adds contrast.
• Pretzel twist - Use regular or thin pretzels to make tails.

1 & 2. Add almond butter, maple syrup and chocolate chips into a medium microwave-safe bowl. Melt for about 45 seconds or very hot. Remove from microwave and stir well, until it becomes a smooth mixture. 

3. Add almond flour, cocoa powder and salt.

4. Stir well to make a smooth dough. I like to use my hands to finish shaping the dough.

Pro tip: Check consistency - Dough should be soft yet slightly firm and not crack when rolled into a ball - If it feels too soft, stir in ½ to 2 tablespoons, of additional almond flour and knead again. If it feels too firm, then add a few drops of water and knead again. 

Referring above photo, divide the dough into six portions. Working with one portion at a time, shape it into a smooth ball. Form the ball into an oblong shape and then make one end pointed to form the body of a mouse.

Referring above photo, break pretzels gently to get curved pieces.

Tip: I was able to get one tailpiece from each pretzel.

1. Insert a pretzel into the rounded end of each mouse to form the tail.
2. Have a small bowl with about 1 teaspoon of water and a paper or kitchen towel handy. Moisten the tip of your finger with water, ensuring it's damp but not excessively wet. Lightly remove any excess moisture using a clean kitchen towel. Dampen the area around the eyes using the moistened fingertip. Then, delicately position two sesame seeds on the dampened area, aiding in adherence as they dry. The sesame seeds will readily adhere to your slightly damp fingertips, facilitating easy transfer to the chocolate mice.
3. Similarly, wet two pumpkin seeds and blot excess water on the kitchen towel. Insert dampened pumpkin seeds to make ears. 

Let chocolate mice rest at room temperature for several hours or overnight to firm up. 

How to store?

Chocolate mice can be stored in a covered container at room temperature for up to 2 days or in the refrigerator for up to a week. Bring to room temperature before serving.

Helpful tips

• Adjust the consistency of the chocolate mice dough - Knead in more almond flour, if it feels too soft and more water, if it too firm.
• Adjust maple syrup and cocoa powder, based on your desired sweetness for the chocolate mice.