Chapulines con Chocolate Fondue

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.

Recipe Submitted By: 
The Eat-A-Bug Cookbook
Reprinted With Permision From: 
The Eat-A-Bug Cookbook, Revised by David George Gordon (Ten Speed Press, © 2013)

Recipe Tabs

Ingredients
3/4
cup
3/4
cup
1 1/2
pounds
1
tablespoon
1
teaspoon
1/3
cup
32
Directions
Step 1
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.
Step 2
Reduce the heat slightly and gradually add the chocolate, whisking after each addition to melt the chocolate and thoroughly combine.
Step 3
When chocolate is completely blended, add the cinnamon, chile powder, and Kahlúa.
Step 4
Pierce individual chapulines with 6-inch bamboo skewers, then dip each small grasshopper into the chocolate mixture.
Step 5
Allow the chocolate-covered chapulines to cool slightly before eating.
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Cook Time: 
20 mins