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Chocolate Mint Leaves

Fresh mint leaves and homemade chocolate ones make a heavenly garnish. To keep the heat from your hands from melting the chocolate, use kitchen tweezers to hold the chocolate while you peel back the leaf with your fingers.

  • yield: Makes enough for one 9-inch layer cake
Photography: Beatriz Da Costa

Ingredients

  • 18 fresh mint leaves, 1/4 inch of each stem intact
  • 2 ounces semisweet chocolate, melted and cooled

Directions

  1. Step 1

    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.)

  2. Step 2

    Drape leaves, chocolate sides up, over handle of a wooden spoon set on a parchment-lined baking sheet. Refrigerate until set, about 10 minutes.

  3. Step 3

    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.

Source
Martha Stewart Living, April 2005

Reviews (2)

  • 9 Aug, 2011

    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.

  • 7 Aug, 2011

    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!