Wash and dry several small non-poisonous leaves such as mint leaves. Melt 1 ounce semi sweet chocolate over very low heat or in a double boiler. Stirring occasionally until the chocolate is smooth. With a small spatula or brush spread melted chocolate at least 1/16" thick on the back of each leaf. Do not spread chocolate over leaf edges. Place leaves chocolate side up on a plate or in a bowl if leaves become soft. Refrigerate until the chocolate is firm.

To use, carefully peel each leaf from the hardened chocolate starting at the stem end. The side with the vein imprint is the right side. Place leaves right side up on a plate. Refrigerate until you are ready to serve the dessert.

Chocolate leaves also make elegant accents and easy dress ups for other holiday desserts. Why not try them with your choice of holiday ice cream, topped off with a bright red cherry.