Fresh Mint With White Chocolate Recipe

60 minutes


Mint and chocolate

  • 25g of mint, bunch of
  • 200g of white chocolate couverture pistoles


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
  • 25g of mint
  • 200g of white chocolate couverture pistoles
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