Chapulines con Chocolate Fondue

    Chapulines con Chocolate Fondue
    Chugrad McAndrews

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

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

    Recipe Tabs

    Ingredients
    add to shopping list »
    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
    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.

    Nutrition Facts

    Serving Size: 
    Serving Per Recipe: 
    8
    0
    No votes yet
    20 mins
    Cook Time: 
    20 mins
    Enter Quantity
    The base number of servings for this recipe is 8
    OK

    Scan this QR code to instantly view this recipe on your mobile device.