Chocolate-covered ground ivy in dark chocolate cream

For 2 people

100 g plain chocolate coating
2 handfuls of ground ivy (Gundelrebe; medicinal herb)

Wash the ground ivy, pat dry and pluck off the leaves. Chop the chocolate coating and melt in a bain-marie. Using a brush, brush the leaves with the melted chocolate and place on a baking tray lined with baking paper. Place in the fridge for at least 30 minutes until the leaves have hardened.

Tip
For all nut fans, stir two to three tablespoons of grated almonds into the melted chocolate.

Did you already know?
In order to recognise evil on Walpurgis night, you have to wear a plaited wreath made from ground ivy (Gundelrebe).