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.
Photography: Beatriz Da Costa
Martha Stewart Living, April 2005
Yield Makes enough for one 9-inch layer cake
- 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.
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