New This Month

Chocolate-Mint Leaves


Chocolate molded into the shape of mint leaves makes a heavenly garnish for our Chocolate-Mint Cupcakes and Chocolate-Mint Torte.

chocolate mint leaves

Photography: Raymond Hom

Source: Martha Stewart Living, February 2009


  • Fresh mint leaves
  • Bittersweet chocolate, melted and cooled slightly


  • Small paintbrush
  • Skewers
  • Kitchen tweezers


  1. Using paintbrush, coat underside of 1 leaf with a thick layer of chocolate. Drape leaf, chocolate side up, over a skewer set on a parchment-lined baking sheet, top. Repeat. Refrigerate until set, about 10 minutes.

  2. Gently grasp each leaf with tweezers, and peel from chocolate. Use chocolate leaves to decorate as desired, or store, refrigerated, in an airtight container for up to 2 days.

Reviews Add a comment

  • 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!