If you read My Healthy Girl Scout Cookie Makeover, then you know that these chocolate-covered mint leaves are my all-natural Thin Mints. With just two ingredients, they're easy to make, but your chances of impressing the Queen depend on a) the freshness of the mint, and b) your chocolate-dipping prowess. The leaves shown above were dipped, but there's an even more ornate way to chocolateer them if you've got too much time and Xanax on your hands.
Got the Martha gene and some meds? Then you can make this decorative, cry-for-help variety that shows the leaf pattern through the chocolate. Instead of dipping the leaf into the chocolate like a normal person, you take the back of a spoon or a brush and smooth the chocolate out thinly on one side. If you need to thin it out more, you can add a little melted butter to the chocolate. As you can see by my leaf, the only thing I have in common with Martha is an ankle bracelet.
Why leave your Thin Mint destiny up to someone with pigtails? With these chocolate-covered mint leaves, it's "cookie" season any time mint is in bloom. I think you'll like them better than the original. But I won't tell little Ashley or Madison. Scouts honor.
The Method
24 fresh mint leaves, in mint condition
1/3 cup fair-trade dark chocolate chips
Melt the chips in a double boiler or in a small mug in the microwave on medium power in 30-second intervals until melted.
Dipped Leaves
Gently hold the leaf by its tip as you dip the leaf, starting with the stem, into the chocolate. Be sure to leave the green tip exposed (as much green as you want). Then lay the leaf on a sheet of wax paper to dry (it's cheaper than parchment).
Brushed Leaves*
Gently rub a thin layer of chocolate on the mint leaf with the back of a spoon or a brush so you can see the leaf pattern through the chocolate. Then lay the leaf on a sheet of wax paper to dry.
*Try one leaf first, and if the chocolate needs thinning, add about 1/4 teaspoon of heated butter.
Chocolate-covered mint leaves will last a couple of days in the fridge, but it’s best to serve them the day you make them.
The Madness
I'm loving this whole idea - thanx for your genius!
ReplyDeleteI didn't know mint veins could look creepy!
ReplyDeleteYou have definitely earned your Cookie badge.
I didn't know Martha wears an ankle bracelet. I didn't know You wore an ankle bracelet. Sheesh. That leaf with the shiny chocolate on it looks mouth-watering. Nice photo.
ReplyDeleteThe ankle bracelet is a prison monitor variety. Martha wears one for her insider trading crime, but mine is from getting busted for eating too much chocolate.
ReplyDeleteBrilliant!
ReplyDeleteEven if they didn't taste good (which I'm sure they do), they would be worth making for the "cute" factor alone...
[found your site through tastespotting] those look delicious and surprisingly easy!
ReplyDeletealways nice to find a food blogger with a sense of humor instead of militant instructions and obviously staged photo shoots!
Here via Tastespotting too!
ReplyDeleteLove your Martha comment at the end - I wonder what her bins look like at the end of a day in the kitchen? Full of half-eaten cake-fails?
Blue Skies,
Charlotte xo
blueskiesblog.blogspot.com
Those look amazing! What type of mint plant did the leaves come from? I've planted peppermint and spearmint in my garden before but they never look so big and bright!
ReplyDeleteHow pretty. My parents grow fresh mint at their house - its like a weed really - and I could use for these pretty chocolate-mint leaves, yum.
ReplyDeleteSteph: I used a bunch of fresh mint I got from the farmers' market the same day I bought it. Not sure the variety, but freshness is key!
ReplyDeleteWhen my mint plant in the backyard starts producing again, I am totally making these! ;)
ReplyDeleteI've tried dipping mint in chocolate and I love the taste…hehe... Actually, my mom uses mint in some of her recipes. You know, sometimes I chew mint leaves to freshen my breath.
ReplyDeleteThis...is...AWESOME!!! The mint in my mom's garden has taken over the whole yard almost. I will be very happy to make these with her!
ReplyDeleteI like making Mojitos with lots of mint. Rather than waste the mint afterwards, I now eat them with a piece of chocolate... So good. Nice texture.
ReplyDeleteWould these be good in hot cocoa?
ReplyDeleteI haven't tried them in cocoa, but you could try it!
ReplyDeleteThis is a dumb question but do you eat the mint leaf? Or do you just chew on it then throw it away?
ReplyDeleteBrista: You eat it. It's light and refreshing!
DeleteThat's awesome. I love the idea and can't wait until my mint grows back!
ReplyDelete