Chocolate Rum Ball Mice

These rum balls are great for seasonal treats –  I make them in the Winter.  But with the rum ball Mice, I find that they’re great for any season. Keep in mind, I’m using real rum – not extract, so they’re not treats for the kids…

Ingredients:

  • Half of a chocolate cake (boxed cake → baked, cooled, and crumbled)
  • 1 1/4 cups icing sugar
  • 1 cup ground almonds
  • 1/3 cup cocoa powder
  • 1 tsp vanilla extract
  • 1/3 cup dark rum
  • plus 3 tbsp dark rum
  • 24 vanilla wafers, crushed into fine crumbs
  • 1 cup chocolate sprinkles (for balls – not needed if you’re only making mice)
  • 2 cups semi-sweet chocolate chips (for dipping mice)
  • 1 tbsp vegetable shortening

Directions:

  1. Bake the chocolate cake, as directed on the box. Let it cool. Cut in half and crumble the half that youwill be using. Wrap the remaining half cake and freeze it for possible future use.
  2. In a large bowl, combine the icing sugar, almonds, and cocoa powder.
  3. Add the vanilla extract and 1/3 cup rum to the large bowl; mix until combined.
  4. Slowly add the cake pieces, using an electric mixer. Scrape down the sides of the bowl often.
  5. Alternate adding another 2 to 3 tbsp rum and the vanilla cookie crumbs and mix well. The consistence should be thick and somewhat sticky.
  6. Refrigerate for about 30 minutes to help the dough become firm and easier to scoop.
  7. Use a cookie scoop and your hands to form round balls out of the dough, then place them on a lined cookie sheet or plate.
  8. Freeze or refrigerate the balls until they are firm.
  9. If making Rum Balls, roll them into a small dish with rum, then into the chocolate sprinkles.
  10. If making Mice, use your hands to gently pinch one end of the balls and form them into the shape of mice with your hands. This may take some practice to get them all looking uniform.
  11. Melt the chocolate chips in the microwave, stirring every 30 seconds, for about 2-3 minutes. add the vegetable shortening and stir until smooth.
  12. Place a cold mouse into the chocolate and use a fork to gently scoop it out. Tap gently on the side of the bowl to knock off the excess chocolate. Then transfer the mouse to a wax lined parchment paper. Adhere the eyes and ears while the chocolate is wet.
  13. For the ears, I used slivers of almonds. For the eyes and nose I used small round sprinkles and drew black dots on the eyes with edible markers.
  14. For the tail, I scooped the leftover melted chocolate into a piping bag with a small tip and swirled a tail onto the [dry] chocolate mice.

Store in the refrigerator or freeze for a later use. By the way, these are great to munch on while frozen.

Serves: Approximately 40 balls.

Enjoy!

Crystal

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3 Comments to “Chocolate Rum Ball Mice”

  1. New here at your blog and simply love all your yummy sweet you got here!! I added your link to my new blog I created so I can continue following ya!!

    Thanks for sharing your love for sweet!!

    Yaneri

  2. Crystal, I am deathly fearful of rodents. I am not sure if I can ever take a bite of this decadent dessert but these are amazingly creative! Thank you for connecting. Look forward to your beautiful creations. 🙂

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