Spicy Chili Chocolate Ant Clusters

Chili and chocolate share deep roots in Mesoamerican flavor traditions, and these snack clusters add roasted edible ants for bold crunch. Warm semisweet chocolate carries cayenne, lime zest, and flaky sea salt in every spicy-sweet bite.

Serves 6 · 12 min prep · 25 min cook

Estimate for one serving

• 195 cal
• 7g protein
• 20g carbs
• 12g fat
• 3g fiber

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Ingredients

• 3/4 cup roasted edible ants
• 10 oz semisweet chocolate chips
• 1 tsp coconut oil
• 1 tsp chili powder
• 1/4 tsp cayenne pepper
• 1 tsp lime zest
• 1/2 tsp flaky sea salt

Instructions

1. 1Line a large baking sheet with parchment paper so the clusters can set cleanly.
2. 2Melt the semisweet chocolate chips with the coconut oil in a double boiler or microwave in 20-second bursts, stirring until completely smooth.
3. 3Stir the chili powder, cayenne, and lime zest into the warm chocolate until evenly distributed and fragrant.
4. 4Fold the roasted edible ants into the spiced chocolate, coating every insect thoroughly so they become the clear star of each bite.
5. 5Using two spoons, drop heaping teaspoon-sized clusters onto the parchment, making sure ants are visible on the surface of each mound.
6. 6Immediately sprinkle a light pinch of flaky sea salt over the wet clusters.
7. 7Chill the sheet in the refrigerator for 20 to 25 minutes until the chocolate is fully hardened.
8. 8Once firm, break apart any clusters that fused together and transfer them to a serving bowl or airtight tin.
9. 9Taste one cluster; if you want more heat, dust the tops lightly with an extra whisper of chili powder before serving.
10. 10Keep refrigerated until ready to eat so the chocolate stays snappy and the ants stay crisp.