How to Make Mint Chocolate with Fresh Mint Leaves
How to Make Mint Chocolate with Fresh Mint Leaves with just two ingredients! Melted dark chocolate and fresh mint leaves. Unlike traditional mint chocolate recipes that rely on peppermint extract or mint essence, this version uses real fresh mint for a naturally refreshing flavour.
The result is a simple homemade mint chocolate bark with a rich chocolate flavour and subtle bursts of fresh mint throughout every bite.
Fresh mint chocolate recipe
When my mum suggested adding some of the mint growing in our garden to melted chocolate, I wasn’t entirely convinced it would work.
I assumed the chopped mint leaves might create a strange texture or make the chocolate taste overly herbal. Thankfully, I was completely wrong.
The mint blends beautifully into the chocolate and adds a fresh, natural flavour that tastes surprisingly different from store-bought mint chocolate made with mint extracts.
This recipe has quickly become one of my favourite ways to use fresh mint from the garden. It’s incredibly easy to make, requires only two ingredients and is ready after a quick chill in the refrigerator.
If you’ve ever wondered how to make mint chocolate using fresh mint leaves instead of peppermint extract, this recipe is a great place to start.
Why you’ll love this recipe
Made With Fresh Mint
Uses real mint leaves instead of artificial mint flavouring or peppermint extract.
Only 2 Ingredients
A simple recipe requiring minimal ingredients and preparation.
Rich Chocolate Flavour
Dark chocolate pairs perfectly with the fresh mint.
Great Way To Use Fresh Mint
Perfect if your mint plant is growing faster than you can use it.
Easy Homemade Gift
A lovely homemade treat for gifting during the holidays or special occasions.
Ingredients you’ll need
Dark Chocolate
Use your favourite dark chocolate baking block or chocolate bar. Good quality chocolate will produce the best flavour.
Fresh Mint Leaves
Fresh peppermint leaves provide a natural mint flavour throughout the bark.
What’s the difference between chocolate mint and regular mint?
Chocolate mint is a variety of mint that has a subtle chocolate aroma, similar to peppermint patties, while regular mint, such as spearmint, has a more traditional minty flavor without the chocolate notes. This recipe uses regular peppermint leaves, which add a fresh and clean taste to the chocolate bark.
How to make fresh mint chocolate
Step 1: Prepare a double boiler by placing a heatproof bowl over a saucepan of gently simmering water. Add the chocolate and stir occasionally until completely melted and smooth.
Step 2: While the chocolate is melting, finely chop the fresh mint leaves and set aside.
Step 3: Remove the bowl from the heat. Add half of the chopped fresh mint leaves and stir until evenly distributed throughout the melted chocolate.
Step 4: Pour the chocolate onto the prepared tray. Using an offset spatula or the back of a spoon, spread it into an even layer approximately 3–5mm thick.
Step 5: Sprinkle the remaining chopped mint leaves evenly over the top of the chocolate. Transfer to the refrigerator and chill for 30–60 minutes or until completely firm. Sit at room temperature for 5 minutes. Break or cut into shards. Enjoy!
Sam’s top tips
Dry The Mint Thoroughly
Any water droplets can cause melted chocolate to seize and become grainy. Pat the mint leaves dry with paper towel before chopping and adding them to the chocolate.
Use Good Quality Chocolate
With only two ingredients, the flavour of the chocolate really shines through. Choose a good quality dark chocolate that you enjoy eating on its own.
Melt Chocolate Gently
Use a double boiler or heatproof bowl over simmering water to melt the chocolate slowly and evenly without burning it.
Don’t Make The Bark Too Thin
Spread the chocolate to approximately 3–5mm thick. This creates sturdy pieces that snap nicely and are easy to break into shards once set.
What to do with fresh mint?
Fresh mint can be used in a variety of ways, from flavoring drinks like mojitos and mint tea to enhancing dishes such as salads, sauces, and desserts. It’s also great for making mint-infused water or adding a fresh garnish to meals and beverages.
How to store
- Store: Keep chocolate bark in an airtight container in the refrigerator for up to 10 days.
- Freeze: Store in a freezer-safe container with sheets of parchment paper between layers for up to 3 months.
- Thaw: Transfer to the refrigerator overnight before serving.
Fresh Mint Chocolate Bark
Ingredients
Method
- Prepare Tray: Line a medium baking tray or plate with parchment paper and set aside.
- Melt Chocolate: Prepare a double boiler by placing a heatproof bowl over a saucepan of gently simmering water. Add the chocolate and stir occasionally until completely melted and smooth.
- Chop Mint: While the chocolate is melting, finely chop the fresh mint leaves and set aside.
- Add Mint: Remove the bowl from the heat. Add half of the chopped mint leaves and stir until evenly distributed throughout the melted chocolate.
- Spread Chocolate: Pour the chocolate onto the prepared tray. Using an offset spatula or the back of a spoon, spread it into an even layer approximately 3–5mm thick.
- Add Remaining Mint: Sprinkle the remaining chopped mint leaves evenly over the top of the chocolate.
- Chill: Transfer to the refrigerator and chill for 30–60 minutes or until completely firm.
- Cut & Serve: Remove from the refrigerator and allow the bark to sit at room temperature for 5 minutes. This helps prevent it from shattering into very small pieces when cut. Break or cut into shards, then serve and enjoy.
Hi! How minty would you say this tastes? Is it necessary to add a small amount of mint extract as well to make it taste like an Andes or peppermint patty mint candy? Thanks!
Hi Tanya! Great question, the mint flavor in this bark is quite mild and fresh, more herbal than candy-like. If you’re aiming for that classic Andes or peppermint patty flavor, I’d recommend adding 1/8 to 1/4 teaspoon of peppermint extract to the melted chocolate along with the mint leaves. That little boost will give it that sweet, cooling mint kick without overpowering the chocolate. Hope you enjoy it! Sam 🙂
Does this work if you use molds to shape the chocolate?
What about milk chocolate?
Hi Tamara, I haven’t made this bark in chocolate molds but I don’t see why it wouldn’t work, in fact, I think it would be a great idea! Yes, you can use milk chocolate 🙂
can this be frozen and for how long?
Hi Lynne, yes you certainly can. I recommend to wrap each piece of bark in parchment paper or cling film and then wrap in foil. Then store in an airtight container and pop it in the freezer for up to 2-3 months. It’s best to wrap them tight and as secure as possible without breaking them, in the two layers of wrapping. This is to prevent discolouration (blooming) of the chocolate when frozen and thawing. To thaw, remove your container from the freezer and into the refrigerator to thaw. I hope this helps 🙂
How long can these be stored at room temperature?
Hi Shreya, this can be stored at room temperature between 1 week – 10 days. However, because it’s chocolate, it can start to softened and even melt if the room is too humid/warm, so be sure to keep an eye on that. If it does softened too much or begin to melt, it won’t last too long. I also like to keep it in the fridge to keep it solid. Then if it’s to be served to people, you could remove it from the fridge and have it out at room temp for a couple of hours, also being sure it doesn’t melt. Hope that helps 🙂