Chocolate Mint Leaves Recipe

Chocolate mint leaves make a wonderfully sophisticated and grown-up dessert. They are incredibly unique, fresh-tasting, and pretty!

Course Dessert

Cuisine American

Prep Time 15

Rest time 1

Total Time 1 15

Servings servings

Calories 53kcal

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.
1 ounce dark chocolate
Mix in the avocado oil and stevia.
1 teaspoon avocado oil, ¼ teaspoon stevia glycerite
Using a pastry brush, paint the top side of the mint leaves with the melted chocolate.
20 mint leaves
Place the coated mint leaves on wax paper and allow them to set at room temperature for about an hour.

The sweetener is optional. I use it because I prefer 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 add a sweetener but prefer one other than stevia, I recommend a powdered sweetener. 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.