How to Make Chocolate Covered Ants


Ants are a staple food source for many cultures throughout the world. They not only provide necessary protein and fuel but are considered a delicacy when combined with ingredients such as chocolate or spices. Chocolate-covered ants can conquer dual sweet and crunchy cravings and thanks to Chef Jacques Martine' of Chef Depot, are relatively simple to make. According to, ants are Earth's most successful species, as they can be found everywhere.

Things You'll Need

  • 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
  • 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.

Tips & Warnings

  • According to the University of Kentucky College of Agriculture, insects are best eaten alive or fresh frozen, as the taste changes once they die and start to decompose.
  • Do not let the temperature of the chocolate go above 100 degrees Fahrenheit.

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  • Photo Credit chocolate nuts image by jimcox40 from
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