Yields: About 20

Needed:
20 ivy
Black walnut, or rose leaves – About 2 1/2 inches long
4 ounces hazelnut or milk chocolate, chopped.

Use leaves that have not been sprayed with any chemicals. Leaves can be made up to one day ahead of time.

Directions:
1. wash the leaves, and dry thoroughly. Set aside on a rimmed baking sheet lined with parchment paper. Place chocolate in a medium heat proof bowl, or the top of a double boiler, over a pan of gently simmering water. Stir occasionally until the chocolate is melted. Remove from heat.

2. Using a soft 1/4 inch pasty brush, coat the underside of each leaf with a thin layer of chocolate. Place the leaves in the refrigerator until firm. About 15 minutes.

3. Brush the leaves with a second layer of chocolate, and chill again. When firm, carefully peel the leaf from the chocolate. Set chocolate leaves on baking sheet, and store in the refrigerator until ready to use. Use within a day.

© Martha Stewart Halloween