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Chocolate Mice

4 oz semi-sweet melting chocolate wafers
1/3 cup sour cream
1 cup fine chocolate wafer crumbs (about 24 wafers)

1/3 cup icing sugar
1/3 cup cocoa powder
Gold or silver dragees
Slivered almonds
black liquorice string

Place stainless steel bowl over a saucepan filled with 1-inch of simmering water, making sure the bowl does not touch the water level.
Add chocolate wafers and slowly melt over low heat. Remove bowl and set aside.

In a medium-size bowl, combine chocolate and sour cream.
Stir in 1 cup chocolate wafer crumbs; mix well.
Cover and refrigerate until firm about 1 hour.

Roll about 1 tablespoon of chocolate mixture into small balls.
Slightly point at one end in the shape of a mouse nose.
Roll lightly in icing sugar, or cocoa powder.
Place on waxed paper lined tray.

Insert dragees for eyes, almond slivers for ears and small bits of liquorice string for tails.
Refrigerate chocolate mice until firm (about 2 hours).
Chocolate mice can be refrigerated in airtight container for up to one week.

Makes about 24 chocolates.