Don't be fooled by these simple petit-fours. Whilst the recipe only contains two ingredients, the petit-fours are powerful palate cleansers and a delicious end to a meal. The classic mint chocolate recipe is tweaked a bit here by using creamy white chocolate, which makes the leaves look as if they are coated in snow. Try using these chocolate-covered leaves as garnish for other desserts. The white chocolate couverture pistoles which Alfred Prasad recommends can be found online or in specialty retailers. 

For more chocolate focused recipes, check out or collection especially created for chocoholics

Pick the mint leaves off the stalks, then wash and leave to drain. Pat until completely dry and leave aside. Melt the chocolate in a heatproof bowl set over simmering water
Melting chocolate
To melt the chocolate break it into pieces, put it in a bowl and rest the bowl on a saucepan of simmering water over a low heat. Make sure that the water doesn't touch the bottom of the bowl
Once 75% of the chocolate is melted, remove from the heat and mix gently until all the chocolate is melted. Check the temperature of the chocolate using a thermometer - it should be 42°C
Keep stirring gently until the chocolate is cooled to 29°C. Heat the chocolate very gently over the steam once again until it is 31°C
Remove from the heat - it is now ready to use
Dip the mint leaves one at a time into the white chocolate, ensuring both sides are well-coated
Slide the leaves along the edge of the bowl to remove any excess chocolate and then place on a tray of greaseproof paper and leave to set. They are now ready to serve
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Mint and chocolate


  1. Thermometer

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Alfred Prasad's simple mint chocolate recipe provides a lovely fresh treat. These mint leaves coated with creamy white chocolate are a great garnish for other desserts.

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