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To make leaves use non-toxic leaves such as rose or lemon.
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You can get them from flower shop, just be sure to wash and dry them
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Prepare Chocolate Leaves and set aside.
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Directions for chocolate leaves: Place large sheet heavy-duty foil on counter.
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Fill saucepan 1/4 full (about 1 inch deep) with warm water.
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Place chocolate and shortening in 1-cup glass measure.
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To melt chocolate, place measure in warm water; stir frequently with rubber spatula until smooth.
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(Be careful not to get any water into chocolate or chocolate may become lumpy.)
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Brush melted chocolate onto underside of each leaf with small, clean craft paintbrush or pastry brush, coating leaf thickly and evenly.
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Carefully wipe off any chocolate that may have run onto front of leaf.
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Place leaves, chocolate-sides up, on foil.
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Let stand 1 hour or until chocolate is set.
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Carefully peel leaves away from chocolate beginning at stem ends; refrigerate chocolate leaves until ready to use.
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Preheat oven to 350F.
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Place walnuts in food processor.
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Process using on/off pulsing action until walnuts are finely chopped, but not pasty.
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Reserve 2 tablespoons walnuts.
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Place remaining walnuts in medium bowl.
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Add flour, sugar and lemon peel; blend well.
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Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
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Stir in egg with fork until mixture holds together.
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Spoon 2 teaspoonfuls mixture into ungreased mini-muffin cups.
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Press dough onto bottom and up side of each cup with fingers.
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Bake 16 to 20 minutes or until golden brown.
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Cool 5 minutes in pan.
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Remove shells from pans.
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Cool completely on wire racks.
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28
Prepare Chocolate Ganache.
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Spoon 1/2 teaspoon ganache into each shell.
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Sprinkle reserved 2 tablespoons chopped nuts evenly over shells.
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Gently push chocolate leaf into each shell.
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Store tightly covered in refrigerator up to 1 week.
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Directions for ganache: Heat whipping cream and butter in small saucepan over medium heat until butter melts and mixture boils, stirring frequently with wooden spoon.
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Remove saucepan from heat.
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Stir in chocolate and vanilla until mixture is smooth, returning to heat for 20 to 30 second intervals as needed to melt chocolate.
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Keep warm (ganache is semi-firm at room temperature).
