Chocolate Leaves

Serves: 5
Total Calories: 28


leaf from non-poisonous plants such as rose, fig or maple
1 ounce semi-sweet baking chocolate melted and cooled to room temperature


Up to 1 week before using:

Wash leaves and dry thoroughly. Using an artist's brush, "paint" the chocolate onto the back or underside of each leaf, spreading just to edge. Chocolate layer should be no more than 1/8 inch thick. Place on a waxed paper-lined tray or baking sheet and chill for 20 minutes or until firm.

To remove chocolate from leaf, insert the point of a small sharp knife at the tip of the leaf and carefully peel real leaf from chocolate. Avoid handling chocolate leaves with warm fingers. Cover and refrigerate until ready to decorate Austrian Ecstasy or desired desserts.

Nutritional Facts:

Serves: 5
Total Calories: 28
Calories from Fat: 20

This Chocolate Leaves recipe is from the Miriam Cooks For The Holidays Cookbook. Download this Cookbook today.

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