Chocolate Mint Leaves

Incredibly fresh-tasting and oh so pretty, chocolate mint leaves make a wonderfully sophisticated, grownup dessert. They're just as deliciously addictive as commercial mint candy, but they're so much better for you.

Dipping things in chocolate is always fun. Some of my favorite desserts include chocolate-covered strawberries, chocolate-covered oranges, and chocolate blueberries.

I especially adore these chocolate mint leaves. They taste so fresh, and they look so pretty! I like making them when we have people over because they are so impressive. But I sometimes make them for the family too - they are very easy to make.

Fresh mint is edible

I really like fresh mint. I usually use it to make tea (simply pour hot water on a bunch of well-rinsed fresh mint leaves and let steep for 10 minutes). But the other day, I bought an especially nice bunch of leaves - large and pretty and bright green. I rinsed them and ate one.

Hmmm... delicious. Then it occurred to me - if fake mint candy tastes so good when covered with chocolate, why not use real mint leaves for the same purpose?

A grownup dessert

Indeed, 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 this tasty dessert just for my husband and me.

As you might have already guessed, this dessert is mostly suitable for grownups. Kids tend to be less appreciative of the natural mint flavor and texture.

Ingredients

You'll only need four simple ingredients to make this tasty dessert. 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 90% cacao.

Avocado oil: Helps to slightly soften the dark chocolate and prevent it from being too brittle. You can also use coconut oil.

Sweetener: I do add a bit of stevia since I use extra-dark chocolate. If you use sweeter chocolate, the sweetener is unnecessary. 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. 

Fresh mint leaves: Choose large, bright-green leaves to use in this recipe.

Instructions

How to make chocolate mint leaves? It's so easy! The recipe card below has the full details. Here are the basic steps:

Your first step is to melt the chocolate in the microwave. Do this in a couple of sessions and stir the chocolate after each session.

Next, you add the avocado oil and the sweetener and stir to combine.

Now, use a pastry brush to paint the 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.

Serving suggestions

You can serve chocolate-covered mint leaves just as they are, which is what I usually do. Another option is to use them as a garnish. Sometimes I use them to garnish ice cream or frozen yogurt.

Storing the leftovers

You can store the leftovers 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 really 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

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Chocolate Mint Leaves

Incredibly fresh-tasting and oh so pretty, chocolate-covered mint leaves make a wonderfully grownup and good-for-you dessert.

Prep Time1 hr 15 mins

Total Time1 hr 15 mins

Course: Dessert

Cuisine: American

Servings: 4 servings

Calories: 53kcal

Author: Vered DeLeeuw

INGREDIENTS

• ▢ 1 oz dark chocolate 90% cocoa, broken into small pieces
• ▢ 1 teaspoon avocado oil
• ▢ ¼ teaspoon stevia glycerite (equals 1 tablespoon of sugar)
• ▢ 20 large fresh mint leaves

INSTRUCTIONS

• Melt the chocolate in a small bowl in the microwave, in two or three 30-second sessions, stirring after each session.
• Mix in the avocado oil snd the stevia.
• Using a pastry brush, paint the top side of the mint leaves with the melted chocolate, as shown in the video below.
• Place the leaves on wax paper and allow them to set at room temperature, about 1 hour.

WATCH THE VIDEO:

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. 

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NUTRITION PER SERVING

Serving: 5mint leaves | Calories: 53kcal | Carbohydrates: 2g | Fat: 5g | Saturated Fat: 2g | Sodium: 2mg | Fiber: 1g

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