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Chocolate-Covered Mint Leaves

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.


  • At least one dozen mint leaves
  • Paper towel
  • 1 bar (100g) Lindt Excellence 70% Cacao Dark Chocolate
  • Thermometer
  • Double boiler or saucepan and heatproof bowl
  • Spatula
  • Baking sheet
  • Wax paper
  1. Start with about a cup of fresh herbs. Separate leaves, wash and dry on a paper towel.
    Mint leaves
  2. Temper the chocolate. Learn how in this easy tutorial.
    Temper the chocolate
  3. 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.)
    Dip the mint leaves
  4. Freeze for at least 30 minutes, or up to five hours. Once frozen, remove carefully from tray using tongs, tweezers or spatula. Serve immediately.
    Freeze the dipped mint leaves