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1
In a large bowl, beat the cream cheese with the butter, 1/2 cup of the confectioners' sugar and the melted chocolate.
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2
Crumble 1 1/2 of the warm cake layers into the bowl and beat at low speed until incorporated.
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3
Roll level tablespoons of the mixture into 3 dozen ovals, tapering one end to shape the nose.
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4
Arrange the mice on a wax paperlined baking sheet; press a toothpick into the tail end of each.
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5
Refrigerate until firm, 30 minutes.
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6
Meanwhile, preheat the oven to 275.
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7
Crumble the remaining 1/2 cake layer and spread on a rimmed baking sheet.
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8
Bake for 30 minutes, stirring frequently, until almost dry.
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9
Very finely crush the crumbs.
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10
In a microwave-safe bowl, heat the white and extra-bittersweet chocolate together on high power until three-quarters melted.
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11
Stir the chocolates until completely melted and cooled to 90 on an instant-read thermometer.
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12
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.
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13
Roll the mice in the cake crumbs and press 2 pumpkin seeds into the heads of each mouse to make ears.
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14
Refrigerate until firm, about 20 minutes.
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15
In a bowl, combine the remaining 1/2 cup of sugar with water to make a stiff glaze.
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16
Transfer to a small plastic bag and snip off a tiny corner from one end.
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17
Pipe eyes on the mouse.
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18
Remove the toothpicks and insert a licorice whip into each indentation for the tails.
