Chocolate-Mint Leaves


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


  • 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.

    chocolate mint leaves
    Raymond Hom
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