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Incredibly fresh-tasting and oh so pretty, chocolate mint leaves make a wonderfully sophisticated, grownup dessert.
This homemade treat is just as good as commercial mint candy. And it's so much fun to make!
Chocolate is so pleasurable. I love making homemade chocolate, chocolate pie, chocolate fondue, and chocolate muffins.
Dipping things in chocolate is especially fun. Some of my favorite desserts include chocolate-covered strawberries, chocolate-covered oranges, and chocolate blueberries.
I adore these chocolate mint leaves. They taste so fresh, and they look so pretty!
I like making them when we have people over because they are so impressive. But I sometimes make them for the family too - they are very easy to make.
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- Ingredients
- Instructions
- Expert tip
- Frequently asked questions
- Serving suggestions
- Storing leftovers
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Ingredients
You'll only need four simple ingredients to make this tasty dessert. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
Dark chocolate: The darker you can go and still enjoy this dessert, the better. I usually use Lindt 90% cacao.
Avocado oil: Helps to slightly soften the dark chocolate and prevent it from being too brittle. You can also use coconut oil.
Sweetener: I do add a bit of stevia since I use extra-dark chocolate. If you use sweeter chocolate, the sweetener is unnecessary.
Fresh mint leaves: Choose large, bright-green leaves to use in this recipe.
Instructions
Making chocolate mint leaves is easy! The recipe card below has the full details. Here are the basic steps:
Your first step is to melt the chocolate in the microwave. Do this in a couple of sessions and stir the chocolate after each session.
Next, you add the avocado oil and the sweetener and stir to combine.
Now, use a pastry brush to paint the leaves with melted chocolate. There's no need to paint both sides - painting the top is sufficient.
The last step is to place the coated leaves on wax paper and allow the chocolate to set. This happens fairly quickly - in less than an hour.
Expert tip
If you add a sweetener but prefer to use something other than stevia, I recommend opting for a liquid sweetener. A granulated sweetener could cause the chocolate to feel grainy.
Frequently asked questions
Are fresh mint leaves edible?
Yes! They are. I really like fresh mint. I usually use it to make tea (simply pour hot water on a bunch of well-rinsed fresh mint leaves and let steep for 10 minutes).
But the other day, I bought an especially nice bunch of leaves - large and pretty and bright green. I rinsed them and ate one.
Hmmm... delicious. Then it occurred to me - if mint candy tastes so good when covered with chocolate, why not use real mint leaves for the same purpose?
But is it tasty?
Yes. It's amazing. Much like homemade keto chocolate, this is an incredibly unique dessert. I love serving it to guests - everyone raves about it. But I also like making this tasty dessert just for my husband and me.
As you might have already guessed, this dessert is mostly suitable for grownups. Kids tend to be less appreciative of the natural mint flavor and texture.
Why do you add oil to the chocolate?
The oil prevents the chocolate, once it hardens, from becoming too brittle. It also makes for a prettier presentation because it adds shine.
You can replace the avocado oil with coconut oil, melted butter, or melted ghee. They all achieve the same purpose.
Serving suggestions
You can serve this treat all on its own, which is what I usually do. Another option is to use it as a garnish. Sometimes I use it to garnish ice cream or frozen yogurt.
Storing leftovers
You can store the leftovers, but not for long. This is actually the only drawback to this recipe. You need to make this dessert on the day you plan on eating it. Fresh mint leaves don't really keep for more than a day, two at the most.
So if you do have leftovers, place them in the fridge in an airtight container, but plan on finishing them up quickly.
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Recipe Card
4.95 from 100 votes
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Chocolate Mint Leaves
Incredibly fresh-tasting and oh so pretty, chocolate-covered mint leaves make a wonderfully grownup dessert.
Prep Time15 minutes mins
Rest time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 53kcal
Author: Vered DeLeeuw
Ingredients
- 1 oz dark chocolate 90% cocoa, broken into small pieces
- 1 teaspoon avocado oil
- ¼ teaspoon stevia glycerite (equals 1 tablespoon of sugar)
- 20 large fresh mint leaves
Instructions
Place the chocolate in a small microwave-safe bowl. Melt it in the microwave, in two or three 30-second sessions, stirring after each session.
Mix in the avocado oil and stevia.
Using a pastry brush, paint the top side of the mint leaves with the melted chocolate, as shown in the video below.
Place the leaves on wax paper and allow them to set at room temperature for about an hour.
Video
Notes
The sweetener is optional. I use it because I tend to use extra-dark chocolate. But if you don't mind the slight bitterness of extra-dark chocolate, or if you're using sweeter chocolate, you can leave the sweetener out.
If you do add a sweetener but prefer to use something other than stevia, I recommend opting for a liquid sweetener, as a granulated sweetener could cause the chocolate to feel grainy.
Nutrition per Serving
Serving: 5mint leaves | Calories: 53kcal | Carbohydrates: 2g | Fat: 5g | Saturated Fat: 2g | Sodium: 2mg | Fiber: 1g
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Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
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