Chocolate-Covered Mint Leaves

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Recipe by: Bush Cook

"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 bunch fresh mint leaves

1 (4 ounce) bar dark chocolate, chopped
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Directions

Wash mint leaves and thoroughly pat dry.
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.
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.