Peanut Butter & Chocolate Truffle Mice
Peanut butter and chocolate mousse transforms into adorable little mice cookies when you add almond ears and licorice tails!
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Peanut Butter & Chocolate Truffle Mice
Directions
- In a small heat-proof bowl combine chocolate pieces, peanut butter, butter and salt; set aside. In a small saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat and pour over chocolate mixture (do not stir). Let stand 5 minutes. Whisk until mixture is smooth. Let mixture stand at room temperature for 1 hour or until it has thickened to the consistency of a thick chocolate frosting.
- Line two baking sheets with parchment or waxed paper; set aside. Spoon chocolate mixture into a pastry bag fitted with a large round tip. Pipe mixture into quarter-size mounds on the prepared baking sheets, lifting the tip at an angle to create a pointy nose. Before chocolate has set, add 2 almond slices for ears, a 2- to 3-inch piece of shoestring licorice for the tail and nonpareils for the eyes. Chill at least 1 hour or until ready to serve.
From the Test Kitchen
To Store:
Place mice in a single layer in an airtight container; cover. Store in the refrigerator for up to 7 days or freeze for up to 3 months.
Nutrition Facts (Peanut Butter & Chocolate Truffle Mice)
- Per serving:
- 63 kcal ,
- 5 g fat
- (2 g sat. fat ,
- 1 g polyunsaturated fat ,
- 2 g monounsaturated fat ),
- 5 mg chol. ,
- 19 mg sodium ,
- 5 g carb. ,
- 1 g fiber ,
- 3 g sugar ,
- 1 g pro.