Name: Chocolate Leaves
Yield: Makes about 40
Ingredients: 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped; 40 assorted sizes of camellia leaves or lemon leaves, wiped clean; Gold dust* (optional)

This recipe is an accompaniment for Tiramisú Eggnog Trifle .

Recipe information

Yield
Makes about 40

Ingredients

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

40 assorted sizes of camellia leaves or lemon leaves, wiped clean

Gold dust* (optional)

Preparation

Step 1
Line large baking sheet with foil. Melt chocolate in top of double boiler over simmering water, stirring until smooth and instant-read thermometer inserted into chocolate registers 115°F. Brush chocolate over veined side (underside) of 1 leaf, coating thickly and completely. Arrange chocolate side up on prepared baking sheet. Repeat with remaining leaves and chocolate, rewarming chocolate if necessary to maintain 115°F temperature. Chill leaves until firm, about 45 minutes. Starting at stem end, carefully pull back green leaf, releasing chocolate leaf; return leaves to same baking sheet. (Can be made 2 days ahead. Cover and keep chilled.) Using small artist brush, carefully brush some leaves with gold dust, if desired.
Step 2
*Available at cake and candy supply stores, or by mail from Jane's Cakes and Chocolates at 800-262-7630.

TagsChocolate Nut Free Gluten Free Make Ahead Baking Bon Appétit

Recipe notes

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