The heat from your hands will melt the chocolate, so use tweezers to hold the chocolate leaf as you peel back the mint with your fingers.

　　

Ingredients

makes enough for one 9-inch layer

　　18 fresh mint leaves, 1/4 inch of each stem intact

　　2 ounces semisweet chocolate, melted and cooled

　　

Step 1

Using a small pastry brush, coat underside of each leaf with a thick layer of chocolate (If chocolate drips onto the top of the leaf, gently wipe it away with your finger.)

　　

Step 2

Drape the leaves, chocolate sides up, over the handle of a wooden spoon set on a parchment-lined baking sheet. Refrigerate until set, about 10 minutes.

　　

Step 3

Gently grasp the chocolate layer of each leaf with kitchen tweezers. Holding the stem, peel off mint leaf. Chocolate leaves can be kept in an airtight container in the refrigerator for up to 2 days.

　　

Chocolate Mint Leaves how-to

Step 4

Fresh mint leaves are coated on one side with melted semisweet chocolate. While still wet, the leaves are draped over a spoon handle to curve slightly.

　　

Step 5

After being chilled briefly, the chocolate is separated from the leaf with a pair of kitchen tweezers.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter