Escape with Ghiradelli Intense Dark – Dark Chocolate Mint Leaves
Need a dairy free, lacto ovo vegetarian, and vegan hor d'oeuvre? Escape with Ghiradelli Intense Dark – Dark Chocolate Mint Leaves could be a great recipe to try. One serving contains 5 calories, 0g of protein, and 0g of fat. This recipe serves 35 and costs 3 cents per serving. If you have baking mix, dark chocolate bar, mint leaves, and a few other ingredients on hand, you can make it. It is brought to you by Tori Avey. 12 people have tried and liked this recipe. From preparation to the plate, this recipe takes about 40 minutes. Overall, this recipe earns an improvable spoonacular score of 3%. Try Dark Chocolate Mint Leaves, Ghirardelli Intense Dark Chocolate, and Black & White Cookies: Cream Cheese Chocolate Chip & Dark Chocolate Dark Brown Sugar for similar recipes.
Servings: 35
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
baking sheet, parchment paper
1 bar Ghirardelli Intense Dark Twilight Delight chocolate
1 bunch large, unblemished mint leaves (you'll need about 35 leaves total)
Equipment:
paper towels
baking paper
baking sheet
microwave
Cooking instruction summary:
These fresh mint leaves will only stay fresh-looking for about 5 hours, and should be served straight out of the freezer, so plan your preparations accordingly. Assemble your mint sprigs. Rinse them clean with cold water, then pat them thoroughly dry with paper towels. Cut the largest, sturdiest leaves from the stems. You’ll need about 35 large leaves.Line a baking sheet with parchment paper. Break the chocolate bar into pieces, place in a heat-safe dish, and melt chocolate in the microwave on 50% power for 1-2 minutes, stirring every 30 seconds, till melted and smooth. Dip the mint leaves into the melted chocolate one by one, covering 3/4 of each leaf with chocolate.As each leaf is dipped, place it on the parchment-lined baking sheet. When all of the leaves have been dipped, place the baking sheet into the freezer for 30 minutes till chocolate is firm and chilled, up to 5 hours.Serve dark chocolate mint leaves straight from the freezer on a chilled plate.You can also use the leaves as a creative topping for ice cream. Serve immediately; don't allow them to sit at room temperature for long. Enjoy!
Step by step:
1. These fresh mint leaves will only stay fresh-looking for about 5 hours, and should be served straight out of the freezer, so plan your preparations accordingly. Assemble your mint sprigs. Rinse them clean with cold water, then pat them thoroughly dry with paper towels.
2. Cut the largest, sturdiest leaves from the stems. You’ll need about 35 large leaves.Line a baking sheet with parchment paper. Break the chocolate bar into pieces, place in a heat-safe dish, and melt chocolate in the microwave on 50% power for 1-2 minutes, stirring every 30 seconds, till melted and smooth. Dip the mint leaves into the melted chocolate one by one, covering 3/4 of each leaf with chocolate.As each leaf is dipped, place it on the parchment-lined baking sheet. When all of the leaves have been dipped, place the baking sheet into the freezer for 30 minutes till chocolate is firm and chilled, up to 5 hours.
3. Serve dark chocolate mint leaves straight from the freezer on a chilled plate.You can also use the leaves as a creative topping for ice cream.
4. Serve immediately; don't allow them to sit at room temperature for long. Enjoy!
Nutrition Information:
covered percent of daily need
