Chocolate Mice

1. 1

   In a large bowl, beat the cream cheese with the butter, 1/2 cup of the confectioners' sugar and the melted chocolate.

2. 2

   Crumble 1 1/2 of the warm cake layers into the bowl and beat at low speed until incorporated.

3. 3

   Roll level tablespoons of the mixture into 3 dozen ovals, tapering one end to shape the nose.

4. 4

   Arrange the mice on a wax paperlined baking sheet; press a toothpick into the tail end of each.

5. 5

   Refrigerate until firm, 30 minutes.

6. 6

   Meanwhile, preheat the oven to 275.

7. 7

   Crumble the remaining 1/2 cake layer and spread on a rimmed baking sheet.

8. 8

   Bake for 30 minutes, stirring frequently, until almost dry.

9. 9

   Very finely crush the crumbs.

10. 10

    In a microwave-safe bowl, heat the white and extra-bittersweet chocolate together on high power until three-quarters melted.

11. 11

    Stir the chocolates until completely melted and cooled to 90 on an instant-read thermometer.

12. 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.

13. 13

    Roll the mice in the cake crumbs and press 2 pumpkin seeds into the heads of each mouse to make ears.

14. 14

    Refrigerate until firm, about 20 minutes.

15. 15

    In a bowl, combine the remaining 1/2 cup of sugar with water to make a stiff glaze.

16. 16

    Transfer to a small plastic bag and snip off a tiny corner from one end.

17. 17

    Pipe eyes on the mouse.

18. 18

    Remove the toothpicks and insert a licorice whip into each indentation for the tails.

* Per serving · 4 servings · Values may vary.