Chocolate Mint Leaves
Fresh mint leaves and homemade chocolate ones make a heavenly garnish. Try them on our Chocolate Mint Torte.
- 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.