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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Ingredients55 m servings 21 cals
Original recipe yields 30 servings (30 mint leaves)
- 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.
- Cook's Note:
- If you don't dry the mint well, the chocolate won't stick.
Per Serving: 21 calories; 1.2 g fat; 2.4 g carbohydrates; 0.2 g protein; < 1 mg cholesterol; < 1 mg sodium. Full nutrition