Christmas Mice Truffles Recipes

Steps:

• Put the dark and milk chocolate in a bowl, then put the cream and butter in a pan and bring to a simmer. Pour the hot cream over the chocolate and stir until it melts. Leave to cool, then chill in the fridge for 7 hrs.
• Put the coatings into separate bowls. To shape the truffles, lightly rub your hands with flavourless oil and roll teaspoons of the truffle mix between your palms - this can get messy!
• Gently roll the truffles in the bowl until evenly coated, then put in a box and chill. Store in the fridge in an airtight container for three days, or freeze for up to a month. Defrost in the fridge overnight.

Steps:

• Carefully twist cookies apart; set aside the halves with cream filling. Save plain halves for another use. , In a microwave, melt chocolate chips and shortening; stir until smooth. Holding each cherry by the stem, dip in melted chocolate, then press onto the bottom of a chocolate kiss. Place on the cream filling of cookie, with cherry stem extending beyond cookie edge. , For ears, place slivered almonds between the cherry and kiss. Refrigerate until set. With green gel, pipe holly leaves on the cream. With red gel, pipe holly berries between leaves. Store in an airtight container at room temperature.

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with baking spray with flour. In large bowl, beat cake mix, water, oil, eggs, food color and cocoa with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
• Bake 30 to 35 minutes or until toothpick inserted near center comes out clean. Cool completely in pan on cooling rack.
• Line cookie sheets with waxed paper. Remove cake from pan and crumble into large bowl; stir in frosting. Roll mixture into 1 1/4-inch balls; place on cookie sheets.
• Melt candy melts as directed on package. Dip each cake ball into melted coating, tapping off excess and taking care not to get crumbs in coating. Return to cookie sheets. Decorate with sugar before coating sets.

Steps:

• Line two baking trays with baking parchment. Put the shortbread in a food bag and crush to fine crumbs, then tip into a large bowl. Add the mixed spice, mincemeat, orange zest, cream and a pinch of salt, and mix until combined. Melt the milk chocolate in a heatproof bowl set over a pan of simmering water or in the microwave in short bursts, then stir this into the mixture. Chill for 45-50 mins until firm enough to roll into balls.
• Roll a heaped teaspoon of the mixture into a ball and put on the lined tray. If the mixture is a little sticky, dampen your hands slightly. Repeat with the rest of the mixture and chill for 45 mins-1 hr more until set.
• Melt the dark chocolate as before, then leave to cool slightly and pour into a small, deep bowl. Dip each truffle into it using a fork and shake off the excess. Put on the second tray to set. When set, decorate with edible gold lustre, if using. Will keep in a cool place or the fridge for a week.