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Chocolate Mice WEB

White chocolate mice with raspberry ganache

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2.526 stars based on 19 ratings

These adorable mice have a sweet twist on the traditional pick n’ mix favourite, filled with a white chocolate and raspberry ganache, these white chocolate mice make a delightful gift, or a cheeky treat just for you.

Key Information

  • Prep:
  • Bake:
  • Serves:10
  • Skill level:easy

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Ingredients

For the mice

  • 200g 7⅛ oz White chocolate

For the ganache filling

  • 200g 7⅛ oz White chocolate
  • 100g 3½ oz Double cream
  • ½tsp .5tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 25g 1 oz Butter (unsalted)
  • 6g ¼ oz Freeze dried raspberries

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Melt 100g of white chocolate and using a teaspoon coat the inside of each mould, making sure that all of the areas i.e. ears, are covered. Place the mould to set in the fridge for 15-20 minutes.

    Ingredients for this step

    • 100g 3½ oz White chocolate
  2. Classic mode Step 2

    In a saucepan bring the cream to a boil then remove from the heat and add the chopped chocolate and butter.

    Ingredients for this step

    • 100g 3½ oz Double cream
    • 200g 7⅛ oz White chocolate
    • 25g 1 oz Butter (unsalted)
  3. Classic mode Step 3

    Leave the chocolate to melt for a few minutes then stir until the mixture becomes glossy.

  4. Classic mode Step 4

    Sprinkle in the dried raspberries and stir to combine, before spooning the ganache to fill each mould. Place in the fridge to set.

    Ingredients for this step

    • 6g ¼ oz Freeze dried raspberries
  5. Classic mode Step 5

    Melt the remaining white chocolate and coat the moulds to seal in the ganache, place in the fridge to chill until set.

    Ingredients for this step

    • 100g 3½ oz White chocolate
  6. Classic mode Step 6

    Any leftover ganache can be chilled in the fridge and used to make more sweets.