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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a small pastry brush, coat underside of half of the leaves with a thick layer of melted semisweet chocolate.

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  • Drape leaves, chocolate sides up, over handle of a wooden spoon set on a baking sheet lined with parchment. Refrigerate until set, about 10 minutes. Repeat with remaining leaves and melted dark chocolate.

  • Gently grasp the chocolate layer of each leaf with kitchen tweezers. Peel off leaf. Chocolate leaves can be stored in an airtight container in a cool place up to 2 days.

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