Crispy Insect Chocolate Truffles

French chocolate truffles take their name from the earthy fungus they resemble, rolled in cocoa for a classic finish. These versions fold in finely chopped roasted crickets and mealworms for a surprising crunch beneath the dark chocolate ganache.

Serves 6 · 25 min prep · 60 min cook

Estimate for one serving

• 265 cal
• 8g protein
• 21g carbs
• 19g fat
• 3g fiber

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Ingredients

• 1/2 cup roasted crickets, finely chopped
• 1/4 cup roasted mealworms, finely chopped
• 8 oz dark chocolate, finely chopped
• 1/2 cup heavy cream
• 1 tbsp unsalted butter
• 1/2 tsp vanilla extract
• 1/3 cup cocoa powder for rolling
• 1/4 tsp flaky sea salt

Instructions

1. 1Finely chop the roasted crickets and mealworms until they resemble coarse crumbs; set aside—these will be folded into the ganache so every truffle is packed with insect crunch.
2. 2Place the finely chopped dark chocolate in a heatproof bowl.
3. 3Heat the heavy cream and butter in a small saucepan over medium heat until it just begins to simmer the edges; do not boil.
4. 4Pour the hot cream mixture over the chocolate and let it sit undisturbed for two minutes to soften.
5. 5Stir slowly from the center outward until a smooth, glossy ganache forms, then mix in the vanilla extract.
6. 6Fold the chopped crickets and mealworms thoroughly into the ganache so the insects are evenly distributed and unmistakable in every bite.
7. 7Cover the bowl and refrigerate for 45 to 60 minutes until the mixture is firm enough to scoop but still pliable.
8. 8Using a small cookie scoop or teaspoon, portion the ganache and roll quickly between your palms into 1-inch balls.
9. 9Roll each truffle in cocoa powder to coat, then place on a parchment-lined plate.
10. 10Chill the finished truffles another 15 minutes to set the exterior, then finish with a tiny pinch of flaky sea salt on top before serving.