Prep time: 40 mins
Skill level: easy
For the mice – 200g Milk chocolate
For the Ganache:
100g Hazelnut praline paste Nutella
100ml Double cream
3 Strawberry laces optional
. You will need a silicone mice mould for this recipe
. Melt 100g of the chocolate and using a teaspoon, coat the insides of the moulds making sure that all of the tiny areas are covered i.e ears.
. Place the moulds in the fridge for 15-20 minutes.
. Place the Nutella in a medium bowl and in a small saucepan bring the cream to a boil.
. Pour the warm cream over the Nutella and stir the mixture until it becomes glossy.
. Spoon the ganache to fill each mould and place back in the fridge to set.
.Melt the remaining chocolate and fill the remaining space in the mould to seal in the ganache. Place the mould back in the fridge to chill. Any leftover ganache can be chilled in the fridge.
. Once the chocolates are set, carefully remove them from the mould.
Hope you enjoy. Happy baking!