Edible Insect Recipes: Mealworm Chocolate Crunch
March 8, 2020
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These easy-to-make candies taste remarkably like a certain famous crunchy chocolate candy bar, due to roasted mealworms' similarity in texture to crisped rice. Because they so closely resemble a candy classic familiar to millions of people, this treat is a highly recommended for occasions in which you plan to introduce mealworms to the potentially squeamish. Another fun part of this recipe is that you will need to buy a silicone candy mold for the chocolates, but you can use whatever shape you wish. This recipe was inspired by Insekten-Schokolade by Snack Insects, out of Germany.
Total: 20 mins; Serves 12
- 2 cups milk chocolate chips or other meltable chocolate
- 1/2 cup roasted or dehydrated mealworms (unflavored)
1. If you are using ready-to-eat mealworms, skip to step 3; all you have to do is open the bag. If you are using frozen mealworms, follow provider instructions on the package. If you have raised your own mealworms, you will need to euthanize them in the freezer a day ahead of time, then boil for 3-5 minutes to kill any parasites, and drain. The easiest way to boil something tiny, like mealworms, is to bring water in a small pot to a rolling boil, then place mealworms in a fine mesh stainless steel strainer, and lower into boiling water for 3-5 minutes. Then, all you need to do it lift the strainer out of the boiling water, and rinse the mealworms, still in the strainer, with cool water.
2. To roast mealworms, preheat oven to 320°F/160°C, and spread mealworms over a pan or piece of tin foil. You don't need any oil, they are fatty enough. Roast in the oven for 10-15 minutes until they are fragrant, and lightly crispy and dry to the touch. Be sure to watch carefully, as they can burn very quickly! Set mealworms aside.
3. Melt chocolate according to instructions on the package. Most likely it will involve watching and stirring constantly over a stove, or in a microwave, removing frequently to stir.
4. When the chocolate has melted, slowly add the mealworms, while the chocolate is still quite warm and pliable. If you would like to top the candies with mealworms for added effect, reserve some and set aside. Stir until mealworms are thoroughly mixed.
5. Allow chocolate to cool just enough so that it can be handled. If you have thick piping bags, fill one with the chocolate mealworm mixture. Otherwise, cut a small hole in a sandwich bag and use that. Squeeze chocolate out of bag and into silicone mold cavities. Top with reserved mealworms, if desired. Refrigerate mold for one hour to harden, and serve.
This entomophagy recipe is included in Bugs for Beginners, a cookbook which teaches Westerners how to prepare edible insects and safely eat a bug. Text may include affiliate links
I'm Mic. I love reading about, writing about, thinking about, photographing, and especially eating, food. Especially bug food. Enough talk, let's eat!