Chocolate Leaf Easter Wreath

My Chocolate Leaf Easter Wreath may be the centrepiece you need for your Easter table. Easter is a lovely time to gather with family and friends. Set the right atmosphere for your Easter celebration with an easy-to-make table centrepiece.

Course Dessert

Cuisine International

Prep Time 1 hour 30 minutes

Cook Time 15 minutes

Cooling/Set Time 30 minutes

Total Time 2 hours 15 minutes

Servings people

Calories 274kcal

Author Alexandra

Ingredients

100 g good quality white cooking chocolate*
100 g good quality milk cooking chocolate*
100 g good quality dark cooking chocolate*
40 fresh non-toxic leaves

Please note: not all of the chocolate is used on the leaves.

Instructions

Prepare a baking tray by lining it with non-stick baking paper.
In a medium size saucepan heat a small amount of water to barely simmering.
Break the chocolate into pieces and place in a heat-proof bowl which will sit on top of the saucepan. Stir the chocolate occasionally. Do not over-heat. Chocolate will melt at a low temperature.
Remove the bowl of chocolate from the saucepan when the chocolate is almost melted. It will continue to melt in the residual heat.
Using a non-toxic artist brush, brush the underside* of the leaf with the melted chocolate.
Avoid dripping chocolate onto the other side of the leaf. If chocolate becomes stuck on the other side it will make it harder to peel the chocolate leaf off later. Run your finger along the edge of the leaves to remove any excess.
Place chocolate side up on the prepared baking tray.
Repeat with the remaining leaves, re-warming the chocolate if necessary.
Chill the leaves until firm, about 30 minutes.
Depending on the thickness of the chocolate coating you may need to add another layer. I used 2 for the milk and dark and 3 for the white chocolate.
To separate the chocolate and the leaves, start at the stem end.
Slowly and carefully pull back the green leaf. Return the chocolate leaf to the tray and repeat the process. If you’re not using them immediately, store in the refrigerator.
Arrange the leaves in a circle on a large white platter or board. In the Northern Hemisphere temperature may not be a problem but here in the South we are still experiencing warm days and it was necessary to return the leaves to the refrigerator before finishing the wreath.
Add Easter eggs to the leaves in a random manner.

Notes

*I cleaned my leaves of dust with a piece of kitchen towel. However, you may prefer to wash the leaves. If you do, you will need to ensure that they are completely dry before you attempt to coat them with chocolate.
*If you choose to make one colour of chocolate you will need no more than 200 gm. For ease, I used 100 gm for each but there is chocolate left over. Roast some almond slivers and add them to the leftover chocolate to make a few sweet treats to go with coffee. Or, get creative and make some swirly shapes to decorate another dessert.
*The underside of the leaf is veined, which gives the finished leaf a lovely texture.

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