Ingredients
- 1 bunch large, unblemished mint leaves (you’ll need about 35 leaves total)
- 1 bar Ghirardelli Intense Dark Twilight Delight chocolate
- YOU WILL ALSO NEED
- baking sheet, parchment paper
- Prep Time: 10 Minutes
- Total Time: 40 Minutes
- Servings: About 35 dark chocolate mint leaves
- Kosher Key: Dairy
Preparation
Step 1
These fresh mint leaves will only stay fresh-looking for about 5 hours, and should be served straight out of the freezer, so plan your preparations accordingly.
Assemble your mint sprigs. Rinse them clean with cold water, then pat them thoroughly dry with paper towels. Cut the largest, sturdiest leaves from the stems. You’ll need about 35 large leaves.
Line a baking sheet with parchment paper. Break the chocolate bar into pieces, place in a heat-safe dish, and melt chocolate in the microwave on 50% power for 1-2 minutes, stirring every 30 seconds, till melted and smooth. Dip the mint leaves into the melted chocolate one by one, covering 3/4 of each leaf with chocolate.
As each leaf is dipped, place it on the parchment-lined baking sheet. When all of the leaves have been dipped, place the baking sheet into the freezer for 30 minutes till chocolate is firm and chilled, up to 5 hours.
Serve dark chocolate mint leaves straight from the freezer on a chilled plate.
You can also use the leaves as a creative topping for ice cream. Serve immediately; don't allow them to sit at room temperature for long. Enjoy!