Twice as mice

Combine chocolate, peanut butter, butter and salt in a medium heatproof bowl. Put cream in a small saucepan over medium heat and bring just to the boil. Remove from heat, pour over chocolate mixture and let mixture stand for 5 minutes. Stir until smooth. Stand at room temperature for 1 hour or until thickened.

Line 2 oven trays with baking paper. Spoon chocolate mixture into a piping bag fitted with a large round nozzle. Pipe into mounds about the size of a 10-cent piece, lifting the tip of the bag at an angle to create a pointy nose. Immediately add almond slices for the ears, licorice for the tail and cachous for the eyes. Chill for 1 hour or until chocolate has set.