Chocolate Mint Leaves
Use this recipe when making our Chocolate Mint Cake.
- Yield: Makes 36
Source: Martha Stewart Weddings, Spring 2006
- 36 fresh peppermint leaves, stems trimmed to 1/2 inch
- 2 ounces semisweet chocolate, melted and cooled
- 2 ounces dark chocolate, melted and cooled
Using a small pastry brush, coat underside of half of the leaves with a thick layer of melted semisweet chocolate.
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.