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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
Chocolate Mint Leaves

Photography: Beatriz Da Costa

Source: Martha Stewart Living, April 2005


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


  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. 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. 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.

Reviews (2)

  • VanessasKitchen 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.

  • crazyhappenings 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!

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