Chocolate-Mint Tiddlywinks
Serves: 2
Ewell Douglas
1 January 1970
Based on User reviews:
43
Spice
48
Sweetness
45
Sourness
37
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Lay a sheet of acetate or parchment or a nonstick baking mat (smooth-side up) on a work surface
2
Place the mint leaves on the sheet, face down, about 2 inches apart
3
Melt the chocolate over a water bath
4
Use a spoon or pastry bag to cover each mint leaf with a teaspoon of melted chocolate
5
Working carefully, place another sheet of acetate or baking mat (smooth side down) over the first one
6
Gently press down directly on top of each leaf to spread the chocolate around the leaf, making a border about 1/4-inch wide all around (don't worry if they're not very neat)
7
Let set at least 1 hour, until firm
8
Gently peel off the acetate
9
Store in an airtight container for up to 3 days
10
Serve on a platter with the mint leaf showing