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Chapulines con Chocolate Fondue

Chapulines con Chocolate Fondue

A salted chocolate that combines chapulinesthe small baked and seasoned grasshoppers from Mexico, with a chocolate fondue from the Alps.


Ingredients
3/4
cup
half and half
3/4
cup
heavy cream
1 1/2
pounds
semi sweet chocolate morsels
1
tablespoon
cinnamon
1
teaspoon
ancho chile powder
1/3
cup
Kahlua
32
grasshoppers
Directions
In a conventional fondue pot, double boiler, or electric fondue maker, combine the half and half and heavy cream. Warm on medium-heat until small bubbles begin to form around the edges.
Reduce the heat slightly and gradually add the chocolate, whisking after each addition to melt the chocolate and thoroughly combine.
When chocolate is completely blended, add the cinnamon, chile powder, and Kahlúa.
Pierce individual chapulines with 6-inch bamboo skewers, then dip each small grasshopper into the chocolate mixture.
Allow the chocolate-covered chapulines to cool slightly before eating.

The base number of servings for this recipe is 8
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