Tuesday, March 19, 2013

Choco Chirpies Recipe: Chocolate Covered Crickets

These chocolate covered crickets are scrumptious! The sweet chocolate 'cocoon' encases a surprisingly crisp, nutty and flavorsome filling.You will need 20 live adult crickets, toothpicks and dipping chocolate.

  1. Feed the crickets some fresh apple slices for a day or two. This helps clear out their gut and imparts an awesome apple flavor to your choco chirpies. 
  2. Put the crickets to 'sleep' in freezer for 10 minutes. 
  3. Rinse and drain. 
  4. Bake 200 degrees Fahrenheit for 1 hour. Skewer with toothpick through bottom towards head. Legs should break off easily at this point. 
  5. Bake a further 1 hr at 200 degrees Fahrenheit. Test for doneness by squishing one - it should be crisp and kinda crumble when crushed. 
  6. Dip crickets into melted chocolate. The pic to the right shows milk-choc, dark-choc and straight (hardcore!) crickets. 
  7. Lay on wax paper to harden. 


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