37 Reviews of Chocolate Covered Ants

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.

From: TOOLBELT DIVA

On Feb 14, 2004

Mirj: This recipe was forwarded to me by Iron Bloomers and a link in the most unlikely of places. She did this because she felt that I needed to do it right. Given that this is probably a Kosher recipe I made certain I acquired all 2,044 ants from the custodian at the Beth Shalom Synagogue. He was very accommodating and I expressed my gratitude by telling him I was a friend of your's. With that information, he handed me an additional 2,044 ants so that I could double the recipe. I took the ants home, and followed your instructions for preservation. However, given my delicate diabetic condition, I could not preserve these tiny creatures in sugar, so I used Equal. Four lbs. of Equal, kept the ants secure and happy for one week. At the end of the week. I melted six cups of dark chocolate (double the recipe), added 1 lb. of sliced almonds for an additional crunch. As this delicacy was being prepared for a valentine dinner surprise time is not on my side, so I eliminated step 2; removal of ant entrails. It worked very well; but because these ants were still ambulatory, it was a challenge to keep them in one bowl whilst chocolate was melting. Never accused of lacking resourcefulness, this challenge was circumvented by putting all of the ants into the chocolate during the melting process. It worked well, and I am happy to report, not one ant was lost in the foray. Please advise what I am to do with all of this chocolate now that my dinner guests have cancelled at the last minute. For your painstaking efforts I give you five thumbs up, and an additional 5 stars for recipe clarity. Thank you for sharing.

From: 1Steve

On Jul 10, 2004

This recipe was pretty good, but I had to remove 1 star because you didn't say to cook them first. I refuse to eat anything raw! I got around this by sauteing in a little butter or margerine first. This gave them a nice crunch. Deep frying is not reccomended as they fry too quickly and burn. I also suggest that you make some diped in white chocolate as well. Mixing the two gives a nice presantation with the brown and white chocolate ants on the dish. At halloween a few drops of food coloring to turn the white chocolate orange is a cool idea to. Thanks for another delicious recipe Mirj

From: Sonic

On Jun 30, 2002

When I was younger I remember that chocolate covered ants and bees were quite the craze. My daring mother bought some ants and I'll never forget watching her eat them and trying (unsuccesfully)to get me to eat some, too. 35 years (or so) later I still can see her clear as day standing at the counter 'crunching' those things.;o

From: Babyoil

On Nov 23, 2002

It's a sick world and we are all happy people!!! LOL!

From: Susie in Texas

On Nov 24, 2002

When I think of how much money Texas A&M University has spent in research trying to get rid of these dreaded Fire Ants we have here in Texas......I am sending them this recipe. Thanks Mirjam, you may have just solved our problem!! LOL

From: Risë

On Mar 14, 2002

Mirjam...I keep wondering how many people (like Al there) aren't quite sure if this is for real or not *LOL Hey, if anyone needs ants...come to TX, we have those "BIG OLE" Fire Ants! (yuck!!!) Thanks for the chuckle!

From: Recipewrestler

On Mar 13, 2002

Rated 5-star for the humor! I have an abundance of fire ants here. I wonder if that would make this dish "hot and spicy"?!

From: Teresa M

On Apr 7, 2002

Imaginative and Hilarious, thank you Mirjam! "(Unhappy ants are liable to go sour before processing.)" I don't know where or how you got this, but this is GOOD!