Craving chocolate-mint goodness, but not willing to sacrifice the calories on cookies or candy?
Problem solved. These elegant, two-ingredient treats from Clean Cakes by Henrietta Inman (Jacqui Small, 2016) are the better-for-you version of classic Girl Scout Cookie Thin Mints. Eat with tea or coffee or as an anytime breath-freshening snack.
• 1 bunch large fresh mint leaves
• 3½ ounces bittersweet dark chocolate, chopped
1. Line a baking sheet with parchment paper and place in the freezer.
2. Pluck mint leaves off their stalks, leaving a small stem for dipping. Over a double boiler (or a heatproof glass over a saucepan of boiling water), slowly melt chocolate until smooth, stirring often.
3. Remove tray from freezer. Dip each mint leaf once or twice into the chocolate to coat. Allow chocolate leaves to harden in a cool place; store in the fridge.