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.
Fresh Chocolate Mints Recipe
- 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