Chocolate Dipped Wild Spearmint Leaves Recipes

CHOCOLATE-MINT LEAVES

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.

FROZEN CHOCOLATE-MINT LEAVES

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 AND SPEARMINT MARTINI

Steps:

• Pour 1 tablespoon/15 ml of vodka onto a small plate.
• Place the grated chocolate on another small plate.
• Dip the rims of 2 martini glasses into the vodka on the plate to moisten lightly, then dip the rims into the grated chocolate to coat lightly. Set aside.
• Combine the ice cubes, half and half, chocolate liqueur, crème de menthe, remaining 2 tablespoons/30 ml of vodka, and spearmint leaves in a cocktail shaker. -I also add in grated chocolate.
• Shake well until the mixture is icy cold and a bit frothy.
• Strain into the prepared martini glasses.
• Garnish with a chocolate stick and spearmint sprig, and serve.