Homemade chocolate ganache leaves are inspired by nature, using natural molds from your garden to create delicious imprints. Whether used as a final floral flourish on a delicious dessert or eaten alone, the novelty of this edible foliage will delight you and your family alike.
Consider pairing these leaves with my vegan chocolate mousse gelato or paleo chocolate coconut cake, or plate them in a wreath-like arrangement with fresh pomegranate seeds in the middle for holiday gatherings.
Homemade Chocolate Ganache Leaves:
- 20 Camellia leaves, washed and dried (or use non-poisonous sturdy leaves with waxy sheen for the best result)
- 1/4 cup organic, unrefined coconut oil, melted
- 1/4 cup organic maple syrup
- 1/2 tablespoon homemade cashew milk (see recipe here)
- 1/2 cup organic 100% raw cacao powder (such as Navitas Organics)
- 1/4 teaspoon pink Himalayan or Celtic sea salt
- Baking sheet, lined with parchment paper
- Food processor
- Small butter knife
Wash, throughly dry, and refrigerate the leaves on a baking sheet lined with parchment paper.
Using a food processor, mix the melted coconut oil, maple syrup, cashew milk, raw cacao, and salt together until well-blended.
Remove a leaf from the refrigerator and, using a small butter knife, gently coat the chocolate on the bottom of the leaf, careful to keep the layer smooth and even. Return to the refrigerator, chocolate-side up. Replicate for each leaf.
Let the chocolate harden completely, for at least 1 hour. Then, gently peel back the chocolate on each leaf, returning the chocolate imprint to the refrigerator until ready for serving (and discarding the natural leaf). Some leaves may break, given the delicate nature of this dessert. The chocolate from broken leaves can be re-melted and used for future molds.
These homemade chocolate ganache leaves can be stored in an airtight container in the refrigerator for up to a week, or in the freezer for up to 3 months.