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Prep Time: 90 Minutes Cook Time: 30 Minutes |
Ready In: 120 Minutes Servings: 3 |
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Ingredients:
3 ounce(s) cream cheese, softened |
2 tablespoon(s) unsalted butter, softened |
1 cup(s) confectioners' sugar |
3 1/2 ounce(s) semesweet chocolate, melted and cooled |
two 9-inch round baked chocolate cake layers, warmed |
4 ounce(s) white chocolate, chopped |
7 ounce(s) extra-bittersweet chocolate, chopped |
1/2 cup(s) toasted pumpkin seeds |
about 1 dozen black licorice whips, cut into 3-inch lengths |
Directions:
1. In a large bowl, beat the cream cheese with the butter, 1/2 cup of the confectioners’ sugar and the melted chocolate. Crumble 11/2 of the warm cake layers into the bowl and beat at low speed until incorporated. Roll level tablespoons of the mixture into 3 dozen ovals, tapering one end to shape the nose. Arrange the mice on a wax paper-lined baking sheet; press a toothpick into the tail end of each. Refrigerate until firm, 30 minutes.
2. Meanwhile, preheat the oven to 275°. Crumble the remaining 1/2 cake layer and spread on a rimmed baking sheet. Bake for 30 minutes, stirring frequently, until almost dry. Very finely crush the crumbs.
3. In a microwave-safe bowl, heat the white and extra-bittersweet chocolate together on high power until three-quarters melted. Stir the chocolates until completely melted and cooled to 90° on an instant-read thermometer. Working quickly, and using the toothpick as a handle, dip the mice into the chocolate to coat; let any excess drip back into the bowl. Roll the mice in the cake crumbs and press 2 pumpkin seeds into the heads of each mouse to make ears. Refrigerate until firm, about 20 minutes.
4. In a bowl, combine the remaining 1/2 cup of sugar with water to make a stiff glaze. Transfer to a small plastic bag and snip off a tiny corner from one end. Pipe eyes on the mouse. Remove the toothpicks and insert a licorice whip into each indentation for the tails.
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