Scurrying Chocolate Mice

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• Step 1

  Line a cookie sheet with wax paper. Break the cake into a large bowl 
and crumble with your fingers to form fine crumbs. Add the butter and cream cheese and mix well together. Sift in the sugar and mix together until combined.

• Step 2

  Shape the mixture into 12 even-size oval shapes and press together firmly. Place on the prepared cookie sheet and chill in the refrigerator for 30 minutes until firm.

• Step 3

  Put the chocolate into a heatproof bowl. Stand the bowl over a saucepan of simmering water, making sure that the bottom of the bowl doesn’t touch the water, and heat, stirring occasionally, until the chocolate has melted. Remove the bowl from the heat.

• Step 4

  Using a skewer at one end to hold each cake, dip each one into the chocolate until it is coated. Let any excess drip back into the bowl and then return the cake to the cookie sheet. Quickly press two almonds into the head of each mouse to look like ears. Repeat with the remaining cakes.

• Step 5

  Use the white writing icing to pipe eyes and insert a licorice lace where the skewer was to look like a tail. Leave in a cool place for 1 hour until set.

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