Chocolate Mice

Directions

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.