Best Chocolate Mint Leaves Recipes
CHOCOLATE-MINT LEAVES
Chocolate molded into the shape of mint leaves makes a heavenly garnish for our Chocolate-Mint Cupcakes and Chocolate-Mint Torte.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Using paintbrush, coat underside of 1 leaf with a thick layer of chocolate. Drape leaf, chocolate side up, over a skewer set on a parchment-lined baking sheet, top. Repeat. Refrigerate until set, about 10 minutes.
- Gently grasp each leaf with tweezers, and peel from chocolate. Use chocolate leaves to decorate as desired, or store, refrigerated, in an airtight container for up to 2 days.
CHOCOLATE-COVERED MINT LEAVES
These are the simplest, yet possibly the yummiest, thing to make as an after-dinner palate cleanser or in lieu of dessert for the calorie conscious. Also a great vegan treat.
Provided by Bush Cook
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 55m
Yield 30
Number Of Ingredients 2
Steps:
- Wash mint leaves and thoroughly pat dry.
- Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
- Dip each mint leaf halfway into the melted chocolate, dragging it in one direction, then flipping it and dragging it back the other way. Place on a sheet of parchment paper and let stand at room temperature or in the refrigerator until set.
Nutrition Facts : Calories 21.4 calories, Carbohydrate 2.4 g, Fat 1.2 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 0.8 g, Sodium 0.3 mg, Sugar 1.8 g
FROZEN CHOCOLATE-MINT LEAVES
For a refreshing post-meal bite, try this twist on after-dinner mints -- the leaves are delicious on their own or as a garnish for ice cream or chocolate cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 2
Steps:
- Melt chocolate, and dip in mint leaves, holding on to the stem side with your fingers or kitchen tweezers. Place on a parchment-covered baking sheet, and freeze, uncovered, until hardened, about 20 minutes (or up to 5 hours). Gently remove from parchment, and serve immediately.
CHOCOLATE MINT LEAVES
The heat from your hands will melt the chocolate, so use tweezers to hold the chocolate leaf as you peel back the mint with your fingers.
Yield makes enough for one 9-inch layer
Number Of Ingredients 2
Steps:
- 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.)
- Drape the leaves, chocolate sides up, over the handle of a wooden spoon set on a parchment-lined baking sheet. Refrigerate until set, about 10 minutes.
- Gently grasp the chocolate layer of each leaf with kitchen tweezers. Holding the stem, peel off mint leaf. Chocolate leaves can be kept in an airtight container in the refrigerator for up to 2 days.
- Fresh mint leaves are coated on one side with melted semisweet chocolate. While still wet, the leaves are draped over a spoon handle to curve slightly.
- After being chilled briefly, the chocolate is separated from the leaf with a pair of kitchen tweezers.
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