Chocolate-Covered Mint Leaves
Redefine the after-dinner mint with this simple garnish.
Turn leftover mint leaves into an impressive chocolate-dipped garnish for simple desserts like vanilla ice cream or fruit platters. This recipe also works great with other leafy herbs, like basil or lemon balm.
Learn how to temper chocolate in this easy tutorial.
Lindt EXCELLENCE 70% Cacao Dark Chocolate Bar, 100g
- At least one dozen mint leaves
- Paper towel
- 1 bar (100g) Lindt Excellence 70% Cacao Dark Chocolate
- Double boiler or saucepan and heatproof bowl
- Baking sheet
- Wax paper
Lindt Chocolate In This Recipe
Start with about a cup of fresh herbs. Separate leaves, wash and dry on a paper towel.
Temper the chocolate.
Dip half of each leaf into chocolate and lay on tray or plate covered in wax paper. (Note that larger, sturdier leaves can take a bit more chocolate than smaller ones.)
Freeze for at least 30 minutes, or up to five hours. Once frozen, remove carefully from tray using tongs, tweezers or spatula. Serve immediately.
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