Chocolate Mint Leaves
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Martha Stewart Living, April 2005
- Yield Makes enough for one 9-inch layer cake
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Ingredients
- 18 fresh mint leaves, 1/4 inch of each stem intact
- 2 ounces semisweet chocolate, melted and cooled
Directions
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Using a small pastry brush, coat underside of each leaf with a thick layer of chocolate. (If chocolate drips onto top of leaf, gently wipe away with your finger.)
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Drape leaves, chocolate sides up, over handle of a wooden spoon set on a parchment-lined baking sheet. Refrigerate until set, about 10 minutes.
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Gently grasp chocolate layer of each leaf with kitchen tweezers. Holding stem, peel off mint leaf. Store, refrigerated, in an airtight container for up to 2 days.
This is such a great idea! The flavor is so rich, yet so fresh and herbal. I just adore it. However, be sure not to keep them in the freezer too long and be careful with leaving them out too long, as they melt pretty easily.
I served these at a party last night, and they went over well. But I left the mint leaf on the chocolate. Then it's like an after dinner mint!