(gluten-free, dairy-free, paleo, grain-free, healthy, vegetarian)
When we moved onto our homestead last year, I knew that one of the things high on my garden priorities list was to establish a mint patch. People are usually quick to warn you about mint: not to plant it in a garden or flower bed, because it will take over everything. Which is precisely what I wanted!
I want to have more mint than I know what to do with.
We have a big bare space that I needed filled, so I planted one spearmint and one chocolate mint plant last year, in hopes they would reproduce like bunnies and fill the unsightly weed-filled space next to part of the house. And that they did! Those two little plants turned into a dozen this year. And if each of those turns into a dozen, I’ll have a real mint problem on my hands next year!
If you don’t have it growing wildly in your yard, you can almost always find it at the farmer’s markets, and definitely at any good grocery store.
Besides looking gorgeous and tasting good, mint leaves covered in chocolate actually offer a decent amount of nutrition. Fresh mint is calming, it can aid in digestion, and it’s full of vitamins and antioxidants. And good quality dark chocolate with minimal sugar added is definitely a health food!
For these mints, a 70-80% dark chocolate is ideal. It has the perfect color to compliment the green of the mint, and if you melt it correctly, it will be shiny and beautiful. Or try 85% if you like it really dark!
Chocolate After Dinner Mints- Au Naturel
12 fresh mint leaves (small to medium-sized)
1 oz high quality 70% dark chocolate
Try these varieties:
—> Dagoba 74% Organic Dark Chocodrops
—> Green & Blacks Organic Chocolate Bar, Dark 70%
—> Theo Organic Classic 70% Dark Chocolate Bar
—> Alter Eco Blackout Organic 85% Dark Chocolate Bar
I prefer chocolate in bar form (or the chocodrops) instead of chocolate chips for melting, especially for something as elegant looking as these chocolate-dipped mint leaves (because the chocolate has a nicer finish). Use a sharp knife to cut the chocolate into shavings. Start at one corner of the bar and cut as little off as possible, with each pass of the knife; thin shavings if possible.
Place HALF of the chocolate (try to put the biggest chunks in) into a small bowl and melt over a double boiler. Remove the bowl from the heat and add the rest of the chocolate into the bowl. Let sit for 15 seconds and stir again. Keep stirring until melted. —> Using this method will prevent the chocolate from looking chalky when dry.
I like the mint leaves to have a little piece of stem on them still. And you can’t really “dip” these, rather, you have to paint the chocolate on with a pastry brush. Starting with the backside of the mint leaf, dip the brush into the chocolate and paint the entire back side of the leaf. Flip the leaf over and paint only the top 3/4 of the front side of the leaf. Place the leaf front right-side up onto a peace of parchment paper to dry and harden.
Best served cold. Store in the fridge for up to two days in a single layer in an airtight container.
Looking for more MINT RECIPES?
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