Grasshopper Dark Chocolate Clusters

A playful National Food Day snack, these clusters fold roasted grasshoppers into dark chocolate for bold crunch. Candied ginger, toasted pecans, chili, and flaky sea salt make each bite lively and unexpected.

Serves 4 · 12 min prep · 8 min cook

Estimate for one serving

• 380 cal
• 14g protein
• 32g carbs
• 25g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 cup roasted grasshoppers
• 10 oz dark chocolate chips
• 1 tsp coconut oil
• 1/2 cup toasted pecans
• 1/4 cup candied ginger pieces
• 1/2 tsp flaky sea salt
• 1/4 tsp chili powder

Instructions

1. 1Line a baking sheet with parchment paper and have it ready beside the stove for quick portioning.
2. 2Roughly chop the toasted pecans and candied ginger so the pieces are similar in size to the roasted grasshoppers.
3. 3Melt the dark chocolate chips with the coconut oil in a double boiler or microwave in 20-second bursts, stirring between each interval until completely smooth and fluid.
4. 4Remove the chocolate from the heat and immediately fold in the roasted grasshoppers, chopped pecans, and candied ginger until every piece is generously coated.
5. 5Using a tablespoon, drop free-form clusters onto the prepared parchment, making sure each mound contains several visible grasshoppers.
6. 6While the chocolate is still wet, sprinkle the clusters evenly with flaky sea salt and a light dusting of chili powder for contrast.
7. 7Transfer the sheet to the refrigerator and chill for 25 minutes until the chocolate is completely hard and the clusters lift cleanly from the paper.
8. 8Once set, gently break apart any clusters that have merged and arrange them on a serving platter.
9. 9Let the clusters sit at room temperature for five minutes before eating so the chocolate softens slightly and the grasshopper crunch shines.
10. 10Store leftovers in an airtight container in a cool spot for up to one week.