Bring 3/4 cup water to a simmer. Pour 1/2 cup of the hot water over the mint leaves. Cool to room temperature. Remove the mint leaves.

Generously dust an 8 X 12 baking pan with confectioners sugar.

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to bloom.

Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup of the mint water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240°F. on a candy thermometer. Remove from the heat.

Slowly pour the mint marshmallow sugar syrup into the dissolved gelatin.

Put the mixer on high speed and whip for 15 minutes.

Pour the mint marshmallow mixture into the prepared pan, smooth the top, and dust with more confectioners' sugar.

Allow to stand uncovered until the marshmallows are dry, eight hours or overnight.

Turn the marshmallows onto a board. Use a snowflake cookie cutter to make marshmallow snowflakes or  cut  them in squares using a knife.

Dust the Mint Snowflake Marshmallows with more confectioners' sugar.

Melt the dark chocolate in the microwave or double boiler.

Quickly dip each marshmallow into the melted dark chocolate, place on wax paper, and sprinkle with sea salt.

Cool and enjoy!