Chocolate Leaves

Recipe from Southern Living

More From Southern Living


  • None


  1. Select such nonpoisonous leaves as rose or camellia leaves. Wash leaves, and pat dry with paper towels. Melt 1 to 2 ounces semisweet chocolate or chocolate candy coating in a saucepan over low heat. Cool slightly.
  2. Spread a 1/8-inch-thick layer of chocolate on the back of each leaf with a small pastry brush, spreading to edges. Place leaves, chocolate side up, on a wax paper-lined baking sheet; freeze until chocolate is firm (about 10 minutes).
  3. Grasp each leaf at stem end, and carefully peel from chocolate. Chill chocolate leaves until ready to use. (Handle carefully because chocolate is thin and will melt quickly from the heat of your hands.)
  4. Store in an airtight container in the freezer.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chocolate Leaves Recipe at a Glance
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy