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

Martha Stewart Living, February 2009


Read the full recipe after the video.

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 (2)

12 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
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.
Rating: Unrated
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!