Fresh Chocolate Mints

Close up of three fresh, green mint leaves in a line, the lower half of each leaf dipped in shiny dark chocolate.

Fresh chocolate mints are leaves of fresh mint dipped in dark chocolate and left to set. They are a great substitute for the British after-dinner mint which is a chocolate-covered mint paste.

Although perfect to eat alone, the fresh chocolate mints can also be used as a garnish on a large dessert, or even as part of a s’more. They should however be eaten relatively soon after being made as the mint will quickly wilt and darken.

If feeling creative the two-ingredient recipe can be substituted for similar ingredients such as the chocolate being exchanged for milk or white chocolate. The mint can be exchanged for other fresh herbs such as basil, sage, or oregano.

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Close up of several fresh, green mint leaves sitting on a white plate next to a black coffee mug.
These chocolate covered pieces on mint are a great substitute for an after-dinner mint.
A piece of baking paper with half chocolate covered mint leaves and splatters of chocolate.
After dipping the mint in the chocolate they can be left to set on a sheet of baking paper in a cool spot.
A white teacup sitting on its saucer next to three finished fresh after dinner chocolate mints.
Dipping fresh mint leaves in dark chocolate creates a beautiful and delicious after dinner chocolate mint treat.
Close up of three fresh, green mint leaves in a line, the lower half of each leaf dipped in shiny dark chocolate.
Dipping fresh mint in dark chocolate offers fresh flavors and a beautiful presentation.

Fresh Chocolate Mints Recipe

Close up of three fresh, green mint leaves in a line, the lower half of each leaf dipped in shiny dark chocolate.
Fresh mint is dipped into dark chocolate, which results in super fresh flavors and a beautiful presentation, for an after-dinner chocolate mint treat.
Preparation 20 minutes
Cook 5 minutes
Ready in 25 minutes
Servings 30 Servings
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  • 1 bunch mint
  • 100 g dark chocolate


  • Remove the leaves off the mint stems. Wash and thoroughly pat dry. If there is any moisture, the chocolate won’t stick.
  • Using a microwave or double boiler, melt the dark chocolate until smooth and runny.
  • Dip each leaf, covering both sides of half the mint leaf. This is easiest done by dragging it through the chocolate in one direction, then flipping and dragging back the other way. 
  • Place the chocolate-covered mint on baking paper to set. You can place it in a cooler for a short time to speed up the setting process but this may create spots on the chocolate if condensation is created

Nutritional Information

Calories: 20kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 1mgPotassium: 25mgFiber: 1gSugar: 1gVitamin A: 7IUVitamin C: 1mgCalcium: 3mgIron: 1mg

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Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

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