Classic Chocolate-Dipped Crickets

Often served as a daring American novelty snack, chocolate-dipped crickets coat roasted edible insects in glossy dark chocolate finished with flaky sea salt. The simple dip highlights crunch against rich cocoa for a playful party bite.

Serves 4 · 10 min prep · 20 min cook

Estimate for one serving

• 210 cal
• 9g protein
• 18g carbs
• 13g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 cup roasted edible crickets
• 8 oz dark chocolate chips
• 1 tsp coconut oil
• 1/2 tsp flaky sea salt
• 1 sheet parchment paper

Instructions

1. 1Line a baking sheet with parchment paper and set it nearby so the dipped crickets can set without sticking.
2. 2Place the dark chocolate chips and coconut oil in a heatproof bowl set over a saucepan of barely simmering water, making sure the bowl does not touch the water.
3. 3Stir the chocolate gently until it is completely smooth and glossy, then remove the bowl from the heat and let it cool for one minute so it thickens slightly.
4. 4Pat the roasted edible crickets dry with a paper towel if they feel at all moist; dry surfaces help the chocolate cling evenly.
5. 5Using tweezers or a small fork, dip each cricket fully into the melted chocolate, letting excess drip back into the bowl for a thin, even coat.
6. 6Place each dipped cricket on the prepared parchment, spacing them so they do not touch.
7. 7While the chocolate is still wet, sprinkle a tiny pinch of flaky sea salt over each cricket for contrast.
8. 8Transfer the sheet to the refrigerator and chill for 15 to 20 minutes until the chocolate is firm and snappy.
9. 9Once set, gently lift the crickets from the parchment and arrange them on a serving plate or store in an airtight container in a cool spot.
10. 10Serve at cool room temperature so the chocolate stays crisp and the cricket texture stays crunchy.