Chocolate Ivy Leaves
18 to 20 fresh, small English-ivy leaves
1/2 cup semisweet chocolate bits
1 tablespoon butter plus one teaspoon
Wash and dry the ivy leaves. Melt chocolate in the top of a double boiler over hot (not boiling) water; add butter and blend. Remove from heat but leave over hot water.
Spread wax paper over a cookie sheet large enough to hold all the ivy leaves in a single layer. Using a spatula, spread a thin layer of chocolate over the under side of each leaf. Lay leaves chocolate-side-up on coookie sheet. Refrigerate until chocolate is absolutely firm.
Take ivy leaf by stem. Insert the point of a knife at the stem end between leaf and chocolate just far enough to loosen the leaf. Gently peel the leaf away from chocolate. Return chocolate leaves to paper covered cookkie sheet with the side that was next to the leaves uppermost; this should have a leaf vein pattern on it. Return to refrigerator until needed. Use to encircle cake or cream.
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