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Chocolate-Covered Mint Leaves

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"These are the simplest, yet possibly the yummiest, thing to make as an after-dinner palate cleanser or in lieu of dessert for the calorie conscious. Also a great vegan treat."
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55 m servings 21
Original recipe yields 30 servings (30 mint leaves)


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  1. Wash mint leaves and thoroughly pat dry.
  2. Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
  3. Dip each mint leaf halfway into the melted chocolate, dragging it in one direction, then flipping it and dragging it back the other way. Place on a sheet of parchment paper and let stand at room temperature or in the refrigerator until set.


  • Cook's Note:
  • If you don't dry the mint well, the chocolate won't stick.

Nutrition Facts

Per Serving: 21 calories; 1.2 2.4 0.2 < 1 < 1 Full nutrition

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