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
Source: Martha Stewart Living, April 2005
- 18 fresh mint leaves, 1/4 inch of each stem intact
- 2 ounces semisweet chocolate, melted and cooled
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.)
Drape leaves, chocolate sides up, over handle of a wooden spoon set on a parchment-lined baking sheet. Refrigerate until set, about 10 minutes.
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.