Chocolate Dipped Wild Spearmint Leaves Recipes

CHOCOLATE-MINT LEAVES

Chocolate-Mint Leaves image

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

Ingredients

Fresh mint leaves
Bittersweet chocolate, melted and cooled slightly
Small paintbrush
Skewers
Kitchen tweezers

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

Frozen Chocolate-Mint Leaves image

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

Ingredients

1/2 cup dark chocolate (bars work fine)
Fresh 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.

WHITE CHOCOLATE DIPPED COOKIES WITH PEPPERMINT DRIZZLE

White Chocolate Dipped Cookies with Peppermint Drizzle image

Provided by Sandra Lee

Categories dessert

Time 2h10m

Yield 40 cookies

Number Of Ingredients 5

Ingredients

2 (14-ounce) boxes white fudge covered cookies
2 cups powdered sugar
1 tablespoon meringue powder
2 tablespoons red food coloring
1 teaspoon peppermint extract

Steps:

Arrange cookies on wire baking rack that has been placed on top of a parchment lined baking sheet. Leave some space between cookies. Set aside.
In a medium bowl, sift together powdered sugar and meringue powder. Add red food coloring and peppermint extract. Stir until combined. Spoon or pour red icing into a zip-top bag. Press out air and close. Snip off a small corner of bag.
Drizzle icing back and forth over the tops of the cookies. Allow to dry for 1 to 2 hours or until icing has hardened.

CHOCOLATE AND SPEARMINT MARTINI

Chocolate and Spearmint Martini image

This recipe was on TLC's Take Home Chef and it is quite tasty! Where I am I couldn't find spearmint leaves so I did without and it was still pretty good. I also didn't rim the glasses but chose to use the grated chocolate in the martini to give it more chocolate, mmmmm! I've also found that the pampered chef microplane adjustable grate works wonderful for the chocolate! (I just got one and decided to try it-magic!!!)

Provided by MinnMomof2

Categories Beverages

Time 8m

Yield 2 cocktails, 2 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon vodka
1/2 ounce semisweet chocolate, finely grated
2 tablespoons vodka
8 ice cubes
1/2 cup half-and-half
6 tablespoons chocolate liqueur
2 tablespoons creme de menthe
8 leaves fresh spearmint
2 dark chocolate sticks, for garnish
2 sprigs fresh spearmint, for garnish

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.

Nutrition Facts : Calories 224.7, Fat 10.7, SaturatedFat 6.6, Cholesterol 22.4, Sodium 29.2, Carbohydrate 11.7, Fiber 1.2, Sugar 7.2, Protein 2.7

CHOCOLATE MINT LEAVES

Chocolate Mint Leaves image

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

Ingredients

18 fresh mint leaves, 1/4 inch of each stem intact
2 ounces semisweet chocolate, melted and cooled

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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