Chocolate Mint Leaves

1. 1

   Using a small pastry brush, coat underside of each leaf with a thick layer of chocolate (If chocolate drips onto the top of the leaf, gently wipe it away with your finger.)

2. 2

   Drape the leaves, chocolate sides up, over the handle of a wooden spoon set on a parchment-lined baking sheet.

3. 3

   Refrigerate until set, about 10 minutes.

4. 4

   Gently grasp the chocolate layer of each leaf with kitchen tweezers.

5. 5

   Holding the stem, peel off mint leaf.

6. 6

   Chocolate leaves can be kept in an airtight container in the refrigerator for up to 2 days.

7. 7

   Fresh mint leaves are coated on one side with melted semisweet chocolate.

8. 8

   While still wet, the leaves are draped over a spoon handle to curve slightly.

9. 9

   After being chilled briefly, the chocolate is separated from the leaf with a pair of kitchen tweezers.

* Per serving · 4 servings · Values may vary.

No additional tips available.