Add a playful, spooky twist to your Halloween with Strawberry and Chocolate Fudge Mice, a delightful dessert that’s as cute as it is delicious. Fresh strawberries are wrapped in rich, cocoa-infused fudge, decorated to resemble adorable mice with chocolate “fur,” nut “ears,” and sprinkle eyes. Perfect for Halloween parties, kids’ events, or a festive dessert table, this strawberry and chocolate fudge mice recipe combines juicy fruit and creamy chocolate for a treat that’s sure to charm. Whip up these whimsical bites for a fun, crowd-pleasing addition to your spooky celebrations!
Why You’ll Love Strawberry and Chocolate Fudge Mice
- Fun and Festive: Perfect for Halloween with their cute, mouse-like appearance.
- Easy to Make: Simple ingredients and steps for a stress-free dessert.
- Kid-Friendly: A great activity for kids to help decorate.
- Flavorful Contrast: Juicy strawberries paired with rich fudge.
- Customizable: Adapt with different toppings or dietary swaps.
Ingredients for Strawberry and Chocolate Fudge Mice
Here’s what you need for this strawberry and chocolate fudge mice recipe (makes about 20 mice):
Main Ingredients:
- 14 oz (396g) sweetened condensed milk
- 2 tbsp (10g) cocoa powder
- 1 tbsp (14g) salted butter
- 1 cup (100g) grated chocolate or chocolate sprinkles
- 20 medium strawberries (about 400g)
- ¼ cup (30g) roasted peanuts (or sliced almonds)
- Optional: Small round sprinkles for eyes and nose
Equipment
- Medium heavy-bottomed saucepan
- Spatula or wooden spoon
- Parchment paper
- Greased plate or tray
- Small bowls for sprinkles
Ingredient Tips
- Use fresh, firm strawberries for easy wrapping and best texture.
- Sift cocoa powder to avoid lumps in the fudge.
- Choose high-quality chocolate sprinkles for a smooth coating.
- Split peanuts carefully for uniform “ears.”
- Keep strawberries at room temperature to prevent fudge slippage.
Directions for Strawberry and Chocolate Fudge Mice
Let’s make this strawberry and chocolate fudge mice recipe—fun, festive, and delicious!
Make the Fudge
I grease a plate and set it aside. In a saucepan off the heat, I mix 14 oz sweetened condensed milk with 2 tbsp sifted cocoa powder until smooth. I turn the heat to medium, add 1 tbsp butter, and stir constantly, scraping the sides and bottom, until the mixture thickens like brownie batter and pulls away from the pan (about 5–7 minutes). I transfer it to the greased plate and refrigerate for 30 minutes to cool.
Prepare the Strawberries
I wash and thoroughly dry 20 strawberries, removing the leaves by hand to prevent juice leakage.
Wrap the Strawberries
With slightly wet hands, I flatten a small amount of cooled fudge in my palm, place a strawberry inside, and wrap the fudge around it, shaping it into a mouse-like form by rolling gently.
Coat the Mice
I roll each fudge-covered strawberry in 1 cup grated chocolate or sprinkles until fully coated.
Add Tails and Ears
I roll a small piece of fudge into a thin “tail” and attach it to the back. I split peanuts in half and press two halves into the front for “ears.”
Add Eyes and Nose
I use small round sprinkles to add eyes and a tiny sprinkle for the nose, pressing gently to secure.
Chill and Serve
I refrigerate the mice for 15–20 minutes to set, then serve on a festive platter.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Chilling Time: 45 minutes
- Total Time: ~1 hour 15 minutes
- Servings: 20 mice
- Calories: ~120 kcal per mouse
- Macros per Mouse: 15g carbs, 2g protein, 5g fat, 1g fiber
Variations
Try these twists on this recipe:
- Dark Chocolate: Use dark cocoa powder for a richer fudge, inspired by LaylaCooks’ Mexican Street Corn Brussels Sprouts.
- Nut-Free: Swap peanuts for sunflower seeds or edible fondant ears.
- White Chocolate Mice: Coat with white chocolate shavings for a ghostly look.
- Fruity Twist: Add a drop of orange extract to the fudge for a citrusy note.
- Spooky Sparkle: Use edible glitter or crushed candy canes for extra flair.
Serving Ideas:
- Pair with LaylaCooks’ Hibiscus Iced Tea for a refreshing contrast.
- Serve with LaylaCooks’ Pumpkin Scones for a Halloween dessert spread.
- Include with LaylaCooks’ Sweet Potato Toast for a festive party tray.
Storage
I store the mice in an airtight container in the fridge for up to 2 days. I avoid freezing, as strawberries release water when thawed, which can ruin the texture. For best results, I assemble no more than a day in advance and keep refrigerated until serving.
Serving Tips
- Presentation: Arrange on a platter with edible “dirt” (crushed cookies) or fake cobwebs.
- Garnish: Add candy worms or plastic spiders for a spooky touch.
- Pairing: Serve with LaylaCooks’ Feta Watermelon Cucumber Salad for a light balance.
- Portion Size: 1–2 mice per person for a sweet treat.
- Occasions: Perfect for Halloween parties, kids’ events, or spooky gatherings.
FAQs
Can I use frozen strawberries?
No, fresh strawberries are best; frozen ones become watery when thawed.
Can I use store-bought fudge?
Yes, but homemade fudge is softer and easier to shape.
Can I make these nut-free?
Yes, use sunflower seeds or fondant for the ears.
What other decorations can I use?
Try mini chocolate chips for eyes or colored frosting for the nose.
How do I prevent fudge from sticking to my hands?
Lightly wet your hands before shaping to reduce stickiness.
More Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
Strawberry and Chocolate Fudge Mice are a whimsical, delicious addition to any Halloween celebration. This strawberry and chocolate fudge mice recipe is easy to make, fun to decorate, and perfect for sharing with kids and adults alike. Try this recipe and bring a touch of spooky charm to your next gathering!
Strawberry and Chocolate Fudge Mice
Ingredients
Main Ingredients:
- 14 oz 396g sweetened condensed milk
- 2 tbsp 10g cocoa powder
- 1 tbsp 14g salted butter
- 1 cup 100g grated chocolate or chocolate sprinkles
- 20 medium strawberries about 400g
- ¼ cup 30g roasted peanuts (or sliced almonds)
- Optional: Small round sprinkles for eyes and nose
Instructions
Make the Fudge
- I grease a plate and set it aside. In a saucepan off the heat, I mix 14 oz sweetened condensed milk with 2 tbsp sifted cocoa powder until smooth. I turn the heat to medium, add 1 tbsp butter, and stir constantly, scraping the sides and bottom, until the mixture thickens like brownie batter and pulls away from the pan (about 5–7 minutes). I transfer it to the greased plate and refrigerate for 30 minutes to cool.
Prepare the Strawberries
- I wash and thoroughly dry 20 strawberries, removing the leaves by hand to prevent juice leakage.
Wrap the Strawberries
- With slightly wet hands, I flatten a small amount of cooled fudge in my palm, place a strawberry inside, and wrap the fudge around it, shaping it into a mouse-like form by rolling gently.
Coat the Mice
- I roll each fudge-covered strawberry in 1 cup grated chocolate or sprinkles until fully coated.
Add Tails and Ears
- I roll a small piece of fudge into a thin “tail” and attach it to the back. I split peanuts in half and press two halves into the front for “ears.”
Add Eyes and Nose
- I use small round sprinkles to add eyes and a tiny sprinkle for the nose, pressing gently to secure.
Chill and Serve
- I refrigerate the mice for 15–20 minutes to set, then serve on a festive platter.
Notes
- Ensure strawberries are completely dry before wrapping to prevent slipping.
- Do not overcook the fudge; it should be thick but pliable when cooled.
- Wetting your hands slightly helps shape the fudge without sticking.
- Work in small batches so fudge doesn’t get too soft.
- Best made up to 2 days in advance and stored refrigerated; do not freeze.
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