The Christmas Mouse

• 1/2 bars (4 Oz. Bar) Gulf Wax (paraffin), Chopped
• 2 cups Semi-Sweet Chocolate Chips
• 1 whole Maraschino Cherry, Stem Attached
• 1 whole Hershey's Kiss
• 2 whole Pieces Of Slivered Almonds

1. Melt the chopped paraffin in the top of a double boiler over low heat. When the wax has completely melted, add chocolate chips. Stir until melted. Turn off heat. Dip the cherry (which has been drained and dried off with paper towels) into the melted chocolate and place onto Silpat or parchment-lined cookie sheet.
2. Immediately press the kiss onto the cherry, holding in place for several seconds. Dip the pointed tips of the almonds into the chocolate and place between the cherry and kiss until the chocolate sets up, several seconds. Using a toothpick or a skewer, dot chocolate onto the tip of the kiss to form the nose. Do the same for the eyes. You can stop with one or continue on to form a mouse army.
3. The melted chocolate covers approximately 75 mice. If you want to stop, the chocolate can be stored in the fridge and used again by slowly reheating it in the double boiler.

paraffin, chocolate chips, maraschino cherry

Taken from tastykitchen.com/recipes/desserts/the-christmas-mouse/ (may not work)