Chocolate Covered Ants
The weather conditions this year has been just right to allow ants to survive in record numbers. If you’re having problems ridding your yard of ant hills, the next best thing is to put the little critters to good use.
Recipe By - Chef Jacques Martine’
Yield – 12 Chocolates (given this years crop of ants, this recipe should double easily.)
Ingredients –
- 100 Live Black Ants (avoid red ants, they are too spicy)
- 1 vanilla bean split and seeds scraped out
- 2 Egg Yolks
- 1 Tbsp. Sugar
- 1 tsp. Butter, melted
- 12 oz. Bittersweet Chocolate
Procedures -
- Using a medium size pot as a double boiler, heat two cups of water and place a bowl over it. Add chocolate and turn heat to low, heat until chocolate is melted. In another mixing bowl, add vanilla seeds and egg yolks, beat until smooth, add sugar and butter. Fold in ants carefully. Take care not to smash them. They stay more flavorful and retain extra moisture if intact.
- Note: The chocolate should never be heated over 100 degrees F. Use a thermometer to check the chocolate. Carefully fold the egg mixture into the chocolate. Use a teaspoon and immediately place a half teaspoon of the mixture onto wax paper or place in chocolate molds. Refrigerate to harden.
- The chocolate covered ants can be refrigerated for up to three weeks. The chocolate helps to preserve their freshness.
- These make great dessert garnishes as well as excellent conversation after dinner!
Technorati Tags: Recipes, Food, Chocolate, Ants, Dessert
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