Chocolate Leaves

1. 1

   Thoroughly wash the leaves and pat dry with paper towels.

2. 2

   Line a baking sheet with waxed paper.

3. 3

   In the top of a double boiler over simmering water, melt the chocolate and butter, stirring until smooth.

4. 4

   Remove from the heat, leaving the top of the double boiler over the pan of hot water.

5. 5

   Using a pastry brush, spread the chocolate on the underside of the leaves, about 1/8-inch thick.

6. 6

   Do not coat over the edges or it will be difficult to separate the chocolate from the leaves.

7. 7

   Place on the prepared pan and chill for 30 minutes to 1 hour, or until hard.

8. 8

   Starting at the stem end, carefully peel the leaves off the chocolate.

9. 9

   Place the chocolate leaves on the pan and chill until using.

* Per serving · 4 servings · Values may vary.

No additional tips available.