Chocolate mint leaves make a wonderfully sophisticated, grownup dessert. They are incredibly fresh-tasting and oh so pretty! This homemade treat is just as good as commercial mint candy. And it's so much fun to make!
Some of my favorite desserts include chocolate-covered strawberries, chocolate-covered oranges, and chocolate blueberries. These chocolate mint leaves are especially good. They taste fresh and look so pretty! I like making them when we host because they are so impressive. But I sometimes make them for the family, too - they are easy to make, and my kids love helping me.
Ingredients
You'll only need four simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Dark chocolate: The darker you can go and still enjoy this dessert, the better. I usually use Lindt Excellence 90% cacao.
- Avocado oil: Helps to slightly soften the dark chocolate and prevent it from being too brittle.
- Sweetener: I add a bit of stevia since I use extra-dark chocolate.
- Fresh mint leaves: Choose large, bright-green leaves for this recipe.
Variations
- You can replace the avocado oil with coconut oil, melted butter, or melted ghee.
- You can use a sweeter chocolate and omit the sweetener.
Instructions
Here's an overview of the steps for making this recipe. The detailed instructions can be found in the recipe card below.
Your first step is to melt the chocolate in the microwave. Do this in a couple of sessions, stirring the chocolate after each session. Add the avocado oil and sweetener and stir to combine.
Use a pastry brush to paint the mint leaves with the melted chocolate. There's no need to paint both sides - painting the top is sufficient.
The last step is to place the coated leaves on wax paper and allow the chocolate to set. This happens fairly quickly - in less than an hour.
Expert Tip
If you add a sweetener but prefer to use something other than stevia, I recommend opting for a liquid sweetener. A granulated sweetener could cause the chocolate to feel grainy.
Recipe FAQs
Yes! They are. I love fresh mint. I usually use it to make mint tea or add it to cucumber water for extra flavor. But the other day, I bought an especially nice bunch of leaves - large, pretty, and bright green. I rinsed them and ate one.
Hmmm... delicious. Then it occurred to me - if mint candy tastes so good when covered with chocolate, why not use real mint leaves for the same purpose?
Yes. They are amazing. Much like homemade keto chocolate, this is an incredibly unique dessert. I love serving it to guests - everyone raves about it. But I also like making it just for my family.
The oil prevents the chocolate, once it hardens, from becoming too brittle. It also makes for a prettier presentation because it adds shine.
Yes! The nutrition info will change, obviously, but it's delicious.
Serving Suggestions
You can serve this treat all on its own, which is what I usually do. Another option is to use it as a garnish. Sometimes I use it to garnish ice cream (like this keto ice cream) or frozen yogurt.
Storing Leftovers
You can store the leftovers, but not for long. This is the only drawback to this recipe. You need to make this dessert on the day you plan on eating it. Fresh mint leaves don't keep for more than a day, two at the most.
So, if you do have leftovers, place them in the fridge in an airtight container, but plan on finishing them up quickly.
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Recipe Card
Chocolate Mint Leaves Recipe
Video
Ingredients
- 1 ounce dark chocolate - 90% cocoa, broken into small pieces
- 1 teaspoon avocado oil
- ¼ teaspoon stevia glycerite - equals 1 tablespoon of sugar
- 20 mint leaves - large
Instructions
- Place the chocolate in a small microwave-safe bowl. Melt it in the microwave in two or three 30-second sessions, stirring after each session.
- Mix in the avocado oil and stevia.
- Using a pastry brush, paint the top side of the mint leaves with the melted chocolate.
- Place the coated mint leaves on wax paper and allow them to set at room temperature for about an hour.
Notes
- The sweetener is optional. I use it because I tend to use extra-dark chocolate. But if you don't mind the slight bitterness of extra-dark chocolate, or if you're using sweeter chocolate, you can leave the sweetener out.
- If you do add a sweetener but prefer to use something other than stevia, I recommend opting for a liquid sweetener, as a granulated sweetener could cause the chocolate to feel grainy.
- You can replace the avocado oil with coconut oil, melted butter, or melted ghee.
- You can store the leftovers, but not for long. This is the only drawback to this recipe. You need to make this dessert on the day you plan on eating it. Fresh mint leaves don't keep for more than a day, two at the most. So, if you do have leftovers, place them in the fridge in an airtight container, but plan on finishing them up quickly.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Leanna says
That looks wonderful!! But how do you store them and how long will they last? Thank you.
Vered DeLeeuw says
Hi Leanna
You can store them, but not for long. This is actually the only drawback to this recipe. You need to make this dessert on the day you plan on eating it. Fresh mint leaves don't keep for more than a day, two at the most. So, if you have leftovers, place them in the fridge in an airtight container, but plan on finishing them up quickly.