Chocolate Covered Ants

From: AniSarit

On Dec 28, 2007

Mirj, you know how much I love your recipes, so I just HAD to try this one - and it was SPECTACULAR! Then I realized - OMG - it's your first non-kosher recipe! AAAHHH!!! I also felt like such a meany though when they were covered with chocolate and they tried to run off, I just pulled their behinds right back and recoated with chocolate so they'd be too heavy to move again, I'm not about to spend the 400hours and not use each and every single ant. Great recipe, but next time I'll add some very finely chopped nuts, I need more of a crunch. Luv ya!

From: Verklempt

On Mar 30, 2007

The best part is when they go marching one by one down your throat. Though it does kind of tickle.

From: Stella Mae

On Apr 5, 2005

I must say it was not difficult finding Kosher ants as I recognized them at a picnic following a friend's son's bar mitz-vah because they were the ones wearing the teensy yarmulkes. It wasn't hard to capture them — I just played a song on my fiddle from Fiddler on the Roof and they followed the music right into a jar placed at a strategic spot under a tree. The hardest part was getting the ants to quit dancing those Israeli folk dances long enough to be dipped — prying all those locked legs apart with tweezers was not a fun chore — but once they sat down to rest before the next round, I was able to offer them a strong drink that put them into a most relaxed and willing mood. In fact, I don't think they even noticed being dipped. It's not necessary to disembowel the little characters. I mean, how much poop can there be in an ant? Actually, I found that the entrails lent body to the ants, and the soused, choccie covered insects were a big hit at my cocktail party. This is a delicious recipe, and the only drawback is that I now have a gazillion yamulkes that I need to put on Ebay.

From: Ann Marie F

On Jun 18, 2003

Mirg, thank you for posting this wonderful recipe. Combining the carnivore course with the desert course saves time time. That's EATING time, not preperation time. But the delicious chocolaty crunch makes the prep time worthwhile. Be sure to count the ants carefully to maintain the correct ant/chocolate balance. I followed your advice and left the entrails in. Not only did it save time, it enriched the dish and made it more healthful with the added protein. I did add a teaspoon of vanilla and a half cup of outrageously expensive rasberry liqueur which I think added depth of flavor. Next time I think I'll try Godiva dark chocolate liqueur with a dash of cinnamon. I'm also considering adapting this recipe to take advantage of Minnesota's abundance of our natural resource of mosquitoes, our state bird. They're big enough to mate with helicopters, so the prep time should be shorter as not as many will be needed. Hunting Minnesota's mosquitoes can be dangerous as they are quite aggresive, which makes them highly expensive. I haven't found an economical source for culinary mosquitoes. But the expense would be worthwhile for such an exceptional treat. When I make this recipe with mosquitoes, I think I'll add a quart of vodka to the recipe.