Line a baking sheet with parchment paper and place in freezer.
Pluck mint leaves off their stalks, leaving a small stem for dipping.
Over a double broiler (or a heatproof glass over a saucepan of boiling water), slowly melt chocolate until smooth, stirring often. I like either Dagoba or Divine brand. You could also try milk chocolate. However, I like my mints dipped in dark chocolate.
Remove tray from freezer. Dip each mint leaf into the chocolate making sure to coat fully. If you want your mints to be coated thinly, make sure that your chocolate is melted enough and easily coats each mint leaf.
Allow chocolate leaves to harden on the parchment paper on the baking sheet. I like to place them in the freezer for a couple of minutes before transfering them to the refrigerator.
If you like a light layer of chocolate, make sure your chocolate is melted to high heat.
If you like a thicker layer of chocolate covering your mints, heat your chocolate to a medium heat.
I'd love to hear how you made your. Did you make your Thin Mints layered in chocolate thinly or thickly? Leave your feedback below.
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