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Chocolate Covered Ants




Source of Recipe


How To Recipes


List of Ingredients




Chocolate Covered Ants


Live black ants (at least 100)
1 vanilla bean split and seeds scraped out
2 egg yolks
1 tbsp. sugar
1 tsp. butter, melted
12 oz. bittersweet chocolate
1 medium-sized pot
Smaller bowl (that fits inside the pot)
1 mixing bowl
Wax paper
Digital candy thermometer

Recipe





Boil two cups of water in a medium-sized pan. Reduce heat to simmer and place a smaller bowl inside of the pan. Place the chocolate in the bowl and heat on low until melted.

Place egg yolks and vanilla seeds in a mixing bowl and beat until smooth. Add the butter and sugar.

Carefully add the ants to the egg/butter/sugar mixture, making sure not to smash them.

Check the temperature of the chocolate with a digital thermometer. It must not be over 100 degrees F. Gently fold the mixture into the chocolate. Measure out 1 tsp. of the mixture and place it on the wax paper. Repeat.

Place chocolate-covered ants in the refrigerator to harden. According to Chef Martine', chocolate preserves the ants and therefore they can be refrigerated for up to three weeks.